We love having lazy Saturday morning breakfasts together. With bedhead and pajamas we’ll cook a late breakfast and hang around till noon or so watching obscure travel documentaries on Netflix. (It’s an exciting life we lead, I know!)
So last Christmas I gave Justin a perfect pancake spatula (super thin, flexible, large, rounded flipping surface) along with a booklet of recipes I put together titled “To Aid the Pancake Master, My Saturday Morning Hero.” Because to be honest, he’s usually the one flipping the pancakes while I’m cleaning up the dishes from last night’s dinner.
This is an adaptation of one of the recipes from that book, served with apple slices and boysenberry syrup, it’s a nice exotic deviation from your standard boxed mix.
Apple Chai Pancakes
- 1 cup apple, diced small (tart is best, like Granny Smith)
- 1-1/4 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1 tablespoon white sugar
- 1 teaspoon chai spice blend
- 1/4 cup butter, melted
- 1 egg
- 1 cup milk
- 1/2 teaspoon vanilla
In a large bowl, mix together the flour, baking powder, white sugar, and chai.
In a medium bowl, beat together the melted butter, egg, milk, and vanilla.
Pour the wet ingredients into the dry, stirring just until incorporated.
Stir in the apples; don’t over-stir.
Heat a griddle or frying pan to medium-low, and add a tablespoon or so of butter.
Pour pancake batter in 1/3 to 1/2 cup measures.
Cook until bubbles form on the top of the pancake, and the bottom is golden.
Flip and cook on the other side until golden.
Adapted from The Hazel Bloom.