Chai Pancakes Make Me Smile and Think of Christmas..

My, did you know that it is seriously like, less than three months to Christmas? I loves me some Christmas. In fact, I even went so far as to add "Ding Dong Merrily on High" by Roger Whittaker to my "Cookin' in the Kitchen" playlist yesterday. (Much to the consternation and outrage of my children. I was told in no uncertain terms that I have to wait until after Halloween before I crank out the holiday tuneage. After Remembrance Day (same as Memorial Day) would be even better. Consider me suitably chastened...)

So, if I can't yet have the sounds of the season, I can at least taste me some, and make the house smell great while I'm at it. Enter stage left, the Chai Pancake. I tried this out with the thought that maybe this could be breakfast on the big day. The flavour comes from Chai teabags, one or two, depending on how Christmassy you feel inside.

Chai Pancakes

Take one or two Chai teabags and pour over them ½ cup hot water. One bag will make the flavour subtle, two bags more pronounced. Allow to sit for a while; even overnight is fine.

In a small bowl, mix:

½ cup soymilk
½ tsp white vinegar

Allow to sit for ten minutes and curdle. In the meantime, in a large bowl mix:

½ cup white flour
½ cup whole-wheat flour
1 Tbsp packed brown sugar
Pinch salt
¾ tsp baking soda
¾ tsp baking powder

Pour in the soymilk and add ½ Tbsp olive oil. Squeeze the water out of the teabag (s) and add the liquid. Stir the mixture only long enough to remove the lumps.

Cook on a hot oiled skillet. You will know the skillet is hot enough when a drop of water will “dance” on it when dropped. If possible, use a 1/8-cup measure to ladle batter onto the griddle.
Makes ten pancakes.

Once your pancakes are nice and fluffy and brown on both sides, sit back and enjoy the spicy flavour while thinking about Christmas nookie under the tree....ah, memories....:0)