Fluffy Earl Grey Pancakes

These Fluffy Earl Grey Pancakes are light and infused with tea flavour. Try them out and see why adding tea to pancakes will change how you look at tea!

Course Breakfast, Brunch

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 221kcal

Author Michelle

Ingredients

125 ml whole milk hot
2 Earl Grey tea bags or 2 tablespoon loose leaf tea
1 large egg
1 tablespoon melted butter or vegetable oil + extra for greasing the pan
1 teaspoon vanilla extract
65 ml plain yogurt
1 tablespoon lemon zest
30 g granulated sugar
130 g all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda

For serving:

1 C fresh blueberries

US Customary - Metric

Instructions

In a mug, add the scalding hot milk along with the 2 Earl Grey tea bags and leave it to steep for 5-10 minutes, and let cool a little. Remove the tea bags / or tea leaves.
In a large mixing bowl, whisk together the egg, melted butter, vanilla extract, lemon zest, and yogurt.
Add in the granulated sugar and give it a whisk.
Sift in the all-purpose flour, baking powder and baking soda.
Pour in the cooled Earl Grey milk and fold with a spatula to incorporate the mixture. Be careful not to overmix.
Preheat a griddle (or large frying pan) over medium heat.
Add about 1 teaspoon of butter or vegetable oil to the griddle.
Scoop about ¼ C of pancake batter and dollop it onto the griddle. (Depending on how large your frying pan or griddle is, you may be able to fit on a few more pancakes).
Cook for 1-2 minutes, until bubbles start to appear on the surface.
Flip with a spatula and cook for another 1-2 minutes.
Repeat with the remainder of the batter.
Serve warm with butter, maple syrup, and fresh blueberries.

Nutrition