Buttermilk pancakes with chai spices, cardamom, cinnamon, ginger, cloves. Indian-American brunch.
Cardamom is the star; don't skimp on it. Warm maple syrup makes a big difference.
Add a dollop of whipped cream for extra indulgence. These freeze and reheat well.
Ingredients
Scale
Measurement units
- All-purpose flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Ground cardamom
- Ground cinnamon
- Ground ginger
- Ground cloves
- Buttermilk
- Eggs
- Butter, melted
- Vanilla extract
- Butter (for cooking)
- Maple syrup, warmed
- Pistachios, chopped
Ingredients
Scale
Measurement units
- All-purpose flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Ground cardamom
- Ground cinnamon
- Ground ginger
- Ground cloves
- Buttermilk
- Eggs
- Butter, melted
- Vanilla extract
- Butter (for cooking)
- Maple syrup, warmed
- Pistachios, chopped
Instructions
Make the batter
Make the batter
Cook the pancakes
Cook the pancakes
Add the final drizzle
Add the final drizzle
Tomorrow's Meal
Chai Spiced Pancake Bread Pudding
Stale pancakes cubed and baked in a spiced custard for a warm, comforting bread pudding with chai flavors built right in
You'll need to pick up:
Eggs (3-4)Whole milk or cream (1.5 cups)Brown sugar (1/4 cup)Vanilla extractButter for greasing
Quick overview:
- 1.Cut leftover pancakes into 1-inch cubes and spread in greased 8x8 baking dish
- 2.Whisk together eggs, milk, brown sugar, and vanilla until combined
- 3.Pour custard mixture over pancake cubes, press gently so they absorb liquid, let sit 15 minutes
- 4.Bake at 350°F for 30-35 minutes until custard sets and top is lightly golden
- 5.Cool 5 minutes before serving warm with yogurt or whipped cream
Before you cook
Cook notes
- • Cardamom is the star; don't skimp on it.
- • Warm maple syrup makes a big difference.
- • Add a dollop of whipped cream for extra indulgence.
- • These freeze and reheat well.
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