Chai Spiced Pancakes Recipes

Steps:

• Combine all of the spices in a cast iron pan. Turn the heat to medium and stir the spices until you smell their beautiful oils filling the air.
• Remove spices from pan just as they start to crackle. Transfer to a mortar and pestle.
• Grind spices roughly, not worrying about getting it perfect, just break open the toasted spices. This will release an overwhelming smell of wonderfullness.
• Put the sugar in a large bowl and spritz/sprinkle the vanilla, stirring until the sugar is evenly light brown from the vanilla. It will combine if you stir it enough.
• Mix the spices with the vanilla sugar and leave the bowl uncovered overnight.
• The next day, the vanilla will be dry and sugar will have become like a hardened sand castle. Scrap at it and break it up until it is smooth.
• Cover the sugar bowl and leave overnight.
• The next day, sieve through a screen.
• Store your delicious Chai Vanilla Spiced Sugar in an airtight container. It will keep for several weeks. Great in earl gray tea, cinnamon buns, on toast with butter, you name it, it's great.
• Please Enjoy!

Steps:

• For the cakes:.
• Preheat oven to 350 degrees farenheit. Butter and flour 2 nonstick mini Bundt pans (6 cakes per pan). Sift flour, sugar, baking soda, and salt into large bowl.
• Whisk hot water and chai tea powder together in another large bowl to blend. Whisk remaining ingredients into the chai mixture to blend.
• Stir chai mixture into flour mixture until just blended. Divide batter among prepared pans (about 1/2 c batter per cake mold).
• Bake cakes until toothpick inserted near center comes out clean, about 25 minutes. Invert immediately onto rack. Cool 10 minutes.
• Serve with a scoop of vanilla ice cream and drizzle with spiced syrup.
• For Spiced Syrup:.
• Stir all ingredients together in a heavy large deep saucepan over medium-low heat until sugar dissolves. Attach a candy thermometer to side of pan (do not allow tip to touch bottom). Increase heat to high. Boil without stirring until thermometer reads 220 degrees farenheit, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes (time will vary depending on pan size). Strain syrup into medium bowl. Cool to room temperature.

Steps:

• Heat oven to 200°F.
• Mix together the dry ingredients in a large bowl.
• Mix the wet ingredients (milk, egg, and vegetable oil) together then add to the bowl with the dry ingredients.
• Mix together until mostly combined. Let sit for 2-3 minutes.
• Heat a fry pan over medium low heat and add a bit of oil to the fry pan and add 1/4 cup of batter for each pancake.
• Let cook until the edges begin to appear dry. Flip and cook on the other side until both sides are golden.
• Place pancakes on a baking sheet in the oven to keep warm until all pancakes are cooked.
• Serve with maple syrup.