Chai Pancakes with Berry Compote
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the berry compote:
- 3 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 2 tablespoons lemon juice
- 3 cups fresh or frozen mixed berries of your choice, about 3/4 pounds
For the chai pancakes:
- 1 1/3 cups milk
- 2 teaspoons apple cider vinegar
- 1 1/4 cups flour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- Pinch of sea salt
- 1 tablespoon instant espresso powder or finely ground coffee or 1 teaspoon coffee extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- Pinch of ground gloves
- 2 tablespoon maple syrup
- 1 tablespoon canola or vegetable oil + extra for cooking pancakes
- 1 teaspoon vanilla
Instructions
Make the fruit compote:
- Melt the butter in a saucepan over medium heat. Add the brown sugar and lemon juice and stir until just dissolved.
- Add the berries and cook, tossing gently, until berries are warm and juices begin to be released, 3 to 5 minutes. Serve warm or at room temp.
Make the chai pancakes:
- Combine the milk and vinegar in a small bowl, stir lightly and set aside to curdle for at least 5 minutes.
- Combine the dry ingredients (flour, baking powder, baking soda, salt, coffee and spices) in a large bowl. Add the curdled milk, maple syrup, oil and vanilla, stirring until just combined.
- Heat the oil in a large skillet over medium heat. Drop 1/3 c. of pancake batter into the pan and cook about 1 to 1 1/2 minutes per side, or until bubbles for on the surface. Flip and cook for another minute. Repeat with remaining batter. I like to keep the pancakes between two plates in a warm oven while I’m making the whole batch.
- Serve with berry compote and maple syrup.
Notes
Inspired by The First Mess
Keywords: Pancakes, Chai, Breakfast, Best, Unique
Find it online: https://asideofsweet.com/chai-pancakes-berry-compote-recipe/