A pancake recipe that sparks some controversy - but a refreshing alternative if you're bored of plain old English pancakes and fancy trying something a little different. American-style extra-fluffy pancakes infused with Earl Grey tea - they're super fluffy, light, and zingy! Let us know what you think, but we certainly suggest you give these a go! Serve them warm with a little butter, maple syrup and blueberries for the perfect pairing. Whether they belong on the pancake day table, well that's a different question altogether.
Makes: 4 x Servings
Takes: 30 Minutes
125ml whole milk (hot)
2 tablespoons of our loose-leaf earl grey tea (or two earl grey teabags)
1 large egg
130g plain flour
1 tbsp butter (melted) plus more for greasing the pan
65ml plain yoghurt
1/2 teaspoon baking powder
1 teaspoon of vanilla extract
The zest of one good lemon
30g caster sugar
1. Add the teabags (or tea) to a mug of hot milk and infuse for 5-10 minutes.
2. In a large mixing bowl, whisk together the egg, vanilla, lemon zest and yoghurt.
3. Whisk in the sugar.
4. Sift in the flour and baking powder.
5. Stir in the early grey tea milk once it has cooled slightly, being careful not to overmix.
6. Stir in the melted butter last, until combined.
7. Heat a pancake pan or flat frying pan and grease with a little butter.
8. Cook for 1-2 minutes either side, flipping when the bubbled start to come through.
Serve warm with Blueberries, a little butter and maple syrup.