Friday Foods – Chai Tea Pancakes
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
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.
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.