Friday Foods – Chai Tea Pancakes

You can feel fall in the air now on many mornings in your tent. This spiced pancake recipe from Fork in the Trail blends the seasons nicely with the nix of chai and blueberries.

Chai Tea Pancakes

Makes 2 servings

4 tablespoons nonfat powdered milk

2 tablespoons whole powdered egg

1 cup flour

3 teaspoons baking powder

1⁄2 teaspoon salt

1 tablespoon sugar

1⁄4 cup dried blueberries

1 chai tea bag or enough loose tea to make 1 cup

2 tablespoons vegetable oil Butter (optional)

Maple syrup (optional) 3⁄4–1 cup water

At Home

Mix the milk powder, powdered egg, flour, baking pow- der, salt, and sugar together in a large ziplock freezer bag. Wrap the blueberries in plastic wrap and place them, along with the chai tea bag, in the freezer bag with the dry ingredients. Pack butter, vegetable oil, and syrup in leakproof containers.

At Camp

Add 1⁄2 cup boiling water to the chai tea bag and let steep for 3 to 5 minutes. Allow the tea to cool for a few minutes and then add 1⁄2 cup cool water. Add the blueberries to the dry ingredients. Add 3⁄4 cup of the chai mixture to the dry ingredients in the large ziplock bag. Stir to moisten and add extra water as necessary to obtain a pancake consistency. Do not overmix or the pancakes will be tough.

Place a little vegetable oil in a frying pan and heat over a medium flame. Pour in 1⁄4 of the batter and cook until the edges appear dry. Then flip and cook until the underside is golden. Repeat until you have 4 pancakes, adding more oil to the pan between each pancake as necessary. Serve with a little butter and syrup if desired.

Tanya Twerdowsky

I am a Jersey girl living in Alabama who loves to run far and eat lots.

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