Hot or cold, chai tea is my absolute favorite drink. I wanted to enjoy the spicy chai flavor in a different way, and that's when the idea for these pancakes was born. Serve with your choice of syrup; I enjoy them with some added roasted walnuts. — Corinna Nguyen, Hutto, Texas
Chai Butternut Squash Pancakes
Ingredients
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- Dash pepper
- 2 tablespoons butter
- 3 cups cubed peeled butternut squash
- 3 tablespoons brown sugar
- 1 tablespoon minced fresh gingerroot
- BATTER:
- 2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup 2% milk
- 3/4 cup chai tea latte concentrate
- 2 large eggs, room temperature, separated
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- Optional: maple syrup, butter and chopped walnuts
Directions
- In a small bowl, combine the first 7 ingredients; set aside. In a large skillet, heat butter over medium-high heat. Add squash, brown sugar and fresh ginger. Cook, covered, until tender, 15-20 minutes, stirring occasionally. Remove from the heat; cool.
- Preheat griddle over medium heat. For batter, in a large bowl, combine flour, brown sugar, baking powder, salt, baking soda and reserved cinnamon mixture. In a blender, combine milk, chai concentrate, egg yolks, melted butter, vanilla and cooled squash mixture. Cover and process until pureed. Stir into dry ingredients just until combined. In a small bowl, beat egg whites until stiff peaks form; fold into batter.
- Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with maple syrup and chopped walnuts.
- <b data-original-title="" title=""> Freeze option:</b> Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place 2 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Loading Popular in the Community
