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
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.