Buttermilk Pancakes + Maple Chai Au Lait

Ease of Preparation: Easy
Yield: 16 pancakes

Ingredients:

For Pancakes:

• 3 ¼ cups (770 ml) buttermilk
• 1 egg
• 3 cups (710 ml) flour
• 3 teaspoons (15 ml) baking powder
• 1 teaspoon (5 ml) baking soda
• ¼ cup (60 ml) sugar
• 1 ½ teaspoons (7.5 ml) salt
• Butter, for skillet + more for serving
• Maple syrup, for serving
• Raspberries, for garnish (optional)

For Maple Chai (optional beverage):

• 2 cups (470 ml) milk
• 2 chai tea bags
• 2 tablespoons (30 ml) maple syrup
• Grated nutmeg, for topping

Method:

Add the buttermilk to a bowl and mix in the egg.

In a separate bowl, mix together flour, baking powder, baking soda, sugar, and salt.

Gradually add the buttermilk mixture and stir to combine.

Make the pancakes: heat butter in a skillet. Pour in ¼ cup (60 ml) of the batter. Let cook until bubbles start to form on the surface. Flip over and cook the other side. Repeat until all batter has been used.

Serve warm with butter and maple syrup.