Earl Grey Vanilla Tea Pancakes with Honey Tea Syrup

London Fogs are my favorite drink. It's a mix of Earl Grey tea, vanilla syrup, and steamed milk. It's a very English thing that I love. So when I found this recipe, I knew I had to try it out! This recipe does not disappoint, it just takes more labor than normal pancakes.

Happy Daylight Savings!


Recipe (makes 9-10 pancakes):
1 1/2 cups vanilla almond milk
4 Earl Grey tea bags
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
1 egg
2 teaspoons canola oil or vegetable oil
2 teaspoons vanilla extract

Honey Tea Syrup Recipe:
1/4 cup honey
2 tablespoons water
1 Earl Grey tea bag
1/2 teaspoon vanilla extract

 Directions:
1. Prepare the Honey Tea Syrup. Combine honey and tea in a medium saucepan over medium heat. Bring to a simmer and remove from heat. Add 1 Earl Grey tea bag, and let steep for 5 minutes. Remove tea bag, scraping as much honey off the bag, then discard. Add vanilla. Transfer to a small container and place in refrigerator to cool and thicken.

2. Prepare steeped milk. Add vanilla almond milk and 3 Earl Grey tea bags in a medium saucepan over medium heat. Bring to a simmer, then reduce heat, and allow to simmer for another 3-5 minutes. Remove tea bags, squeezing as much milk out of the tea bags as possible, then discard. Let milk cool in refrigerator.

3. Combine the flour, baking powder, sugar, and contents of 1 Earl Grey tea bag in a bowl. Whisk together. Be sure that the tea leaves are finely ground. If not, place the contents in a food processor to chop them up.

4. Once the milk has cooled, combine steeped milk with the egg, oil, and vanilla extract.

5. Add the wet ingredients to the dry ingredients and whisk together until well incorporated. Do not overmix.

6. Heat a large skillet over medium heat. Spray with non-cooking spray. Spoon 1/3 to 1/4 cup batter onto the pan and use your fingers (or whatever utensil you choose) to spread the batter out into circles. Cook until bubbles begin to form on the surface, then flip over and repeat until golden brown on both sides. Repeat with the rest of the batter.

7. Serve pancakes warm with syrup.

 

I halved the recipe and was able to make 4 sizeable pancakes using 1/4 cup batches of the batter. Next time, I would definitely double the amount of syrup because it was just so good!