I love making brunch with Ray on the weekends, but most times we have a hearty, savory brunch. Recently I decided to go the sweet route, and made these pancakes, using my favorite pancake base.
What I love about this recipe is you can change your fixings pretty easily. I used some of my Tipu’s Chai (to me, it’s SUCH a baking shelf stable!), as well as a jar of homemade apple pie filling, which I had acquired at a recent food swap.
There were apples left over, so they were a topping, along with a dollop of Greek yogurt (you thought it was whipped cream, didn’t you?!) I’ve been on a recent Greek yogurt kick, and it really adds a rich, creamy tang to these pancakes. And of course, Ray used maple syrup.
Ingredients
Directions
Heat the oven to 350 degrees Fahrenheit and toast walnuts for 4-6 minutes. Set aside to cool.
Combine flour, baking powder, salt and Tipu's Chai Now in a large bowl, whisking to combine. Set aside.
Melt 2 tbsp of butter in a microwave-save bowl (this should take 20-30 seconds).
In a small bowl, whisk together the egg, milk, almond extract, brown sugar and butter. Melt more butter (1-2 tbsp should be enough) for the pan, setting aside until ready to cook the pancakes.
Add the egg-milk mixture to the bowl of dry ingredients, whisking until the batter is just combined.
Stir in the apple pie filling and walnuts.
Heat a small saute pan over medium-high heat and brush it with some of the additional melted butter.
Pour the batter onto the pan by 1/3 cup measures and cook the pancake for approximately 2 minutes on each side, or until they are golden.
Transfer the pancakes as they are cooked to a baking sheet and keep them warm in an oven turned to the lowest setting.
Serve the pancakes with extra apple pie filling and Greek yogurt, or go traditional with maple syrup.
https://cupcakefridayproject.com/2014/03/apple-walnut-chai-pancakes/
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