• 14 Ratings

In this clever recipe, the drained juices from the peaches that flavor the pancakes are infused with Chai tea to make the spiced syrup. Whole grain flours such as oat flour and whole-wheat flour are best stored in the refrigerator in a tightly sealed plastic bag.

Source: Better Homes and Gardens
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Peach Pancakes and Chai Syrup

Ingredients

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Directions

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  • Drain peaches; reserve 1 cup juice. In blender process peaches until smooth. Transfer to bowl; stir in cream and eggs; set aside.

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  • In large bowl combine flours, brown sugar, baking powder, spices, and 1 teaspoon salt. Add peach mixture. Stir just until moistened. Pour 1/4 cup batter onto hot, lightly greased griddle; spread to 4-inch circle. Cook over medium heat 1 to 2 minutes per side. Serve with Chai Syrup and chopped peaches. Makes 6 servings.

Nutrition Facts (Peach Pancakes and Chai Syrup)

546 calories; 19 g total fat; 10 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 125 mg cholesterol; 576 mg sodium. 192 mg potassium; 83 g carbohydrates; 5 g fiber; 43 g sugar; 12 g protein; 0 g trans fatty acid; 1069 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 192 mg calcium; 3 mg iron;

Chai Syrup

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan combine the reserved peach juice, brown sugar, the water, and cornstarch. Cook and stir over medium heat until brown sugar is dissolved. Add tea bags; cook and stir until mixture is slightly thickened and bubbly. Cook and stir for 1 minute more. Discard tea bags.

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Reviews

14 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3