Bag 0

Chai Syrup Pancakes

with chocolate chips + walnuts

  • 400g of self raising flour
  • 3  tsp of baking powder
  • 2 tbsp of caster sugar
  • 6 eggs
  • 50g of butter
  • 400ml of milk
  • 100g of sugar for syrup
  • 2 tablespoons of Brick Lane Chai tea

Pancakes Instructions:

  • Mix the flour, baking powder, sugar into a bowl. Then add eggs, melted butter and milk. Whisk until smooth. 
  • Let the batter stand for a few minutes. Heat a non-stick frying pan over a medium heat, add a knob of butter until melted. Pour a ladel of batter into the centre of the pan and wait until small bubbles appear on the surface. 
  • Gently turn over the pancake until golden brown and have risen about 1.5cm in height. 

Chai Syrup Instructions:

  • Using a pestle and mortar, crush 2 tablespoons of Brick Lane chai tea to release the flavour from the whole spices. Then add 100ml of water to a saucepan and add 100g of sugar on a medium heat. 
  • Add the crushed chai tea to the pot and leave to infuse and boil for approximately 10 minutes. Leave to cool for an additional 5 minutes.  
  • Infuse out the tea and spices using a strainer and leave to cool. Pour over your pancakes and enjoy!  

Featured Tea:

Chai Spice / Black Tea

Our signature Brick Lane chai tea is hand blended with organic black tea, full of aroma and taste from carefully balanced whole seeds and spices. 

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