Green Tea Chai Spice Pancakes:
In Honor of National Pancake Day, I decided to share this recipe with you.
I like to experiment with food, both eating and cooking it. The other day I wanted to make some pancakes, and the idea of doing chai spice pancakes came to my mind. Chai is typically a mixture of spices and black tea, but I just happened to have some good quality powdered green tea, so I decided to use that instead.
They came out a lovely shade of greenish-tan (the look on my girlfriend’s face when I served them to her told me she was fearing another of my food experiments, but fortunately they were delicious).
In TCM (Traditional Chinese Medicine), food is looked at as the most important form of medicine. Medicinal herbs are frequently added to foods to improve their preventative qualities. All the spices used in this recipe and in traditional chai are also used in Chinese herbal medicine. The ones here facilitate digestion and help the body’s qi flow in a harmonious way. Most of these herbs are also useful for pain and act as natural, mild anti-inflammatories. The green tea is full of healthy phytochemicals and is considered useful for controlling weight, hyperlipidemia, and heart disease.
- 1½ cups All Purpose Flour
- 3½ tsp. Baking Powder
- 1 tsp. Salt
- 4 Tbs. Sugar
- 1¼ cups Milk
- 1 Egg
- 3 Tbs. Melted Butter
- 1 tsp. Vanilla Extract
- 2 Tbs. Matcha Powder
- 1 tsp. Powdered Ginger
- ¼ tsp. Nutmeg
- ¼ tsp. Cinnamon
- ¼ tsp. Ground Cloves
- ¼ tsp. Ground Cardamom
- Pinch Black Pepper
Sift flour and baking powder together.
Add salt, sugar, and spices and mix.
Add egg, vanilla extract, and melted butter.
Add milk and quickly whisk together before the milk solidifies the melted butter.
Pour batter into hot, greased frying pan.
When bubbles begin to appear on the upper side of the pancake, flip it over.
Serve with your favorite pancake toppings (I prefer a little butter and maple syrup, but use whatever floats your boat.)
Jorga Houy, L.Ac.