Ingredients
Equipment
Method
- Make the chai milk. Add the soy milk, Liquid Chai and apple cider vinegar to a jug. Stir together and leave for 5 minutes to thicken slightly.
- Mix the dry ingredients. In a large bowl, whisk together the flour, brown sugar, baking powder and salt.
- Make the batter. Add the chai milk mixture, vanilla and melted butter or oil to the dry ingredients. Gently fold until just combined. A few small lumps are perfectly fine, avoid overmixing.
- Rest the batter. Leave the batter to sit for 5–10 minutes. It should be thick and scoopable rather than thin and runny.
- Cook the pancakes. Lightly grease a frying pan and place over medium-low heat. Add approximately 2 tbsp batter per pancake. Cook for 2–3 minutes, or until bubbles begin to appear and the edges look set.
- Flip. Turn the pancake and cook for another 1–2 minutes, until golden and fluffy. Repeat with the remaining batter.
- Serve. Stack the pancakes while warm and top generously with maple syrup, sliced strawberries and fresh raspberries.
Notes
For extra-fluffy pancakes: Keep the batter fairly thick and resist the temptation to overmix it. Resting the batter for 5–10 minutes before cooking also helps create a soft, fluffy centre.
For a stronger chai flavour: Add an extra tablespoon of Liquid Chai. If the batter becomes too thin, add a small spoonful of flour to bring it back to a thick consistency.
Keep the heat gentle: Medium-low heat gives the pancakes enough time to rise and cook through without becoming too dark on the outside.
Make them your own: Try sliced banana, blueberries, stewed apple, toasted nuts or a spoonful of yoghurt. Maple syrup pairs particularly well with the warming chai flavour.
For the perfect stack: Make smaller pancakes, around 10–12 cm across. They’ll rise more and give you those lovely thick, fluffy layers.