Quick & Easy Fluffy Earl Grey Pancakes
User Reviews
5
Quick & Easy Fluffy Earl Grey Pancakes
Description
Quick & Easy Fluffy Earl Grey Pancakes use common pantry ingredients enhanced by brewed Earl Grey tea-infused milk, which imparts a delicate floral and citrus flavor. The combination of baking powder and careful mixing creates a light, airy texture with golden surfaces when cooked on a medium heat pan greased with oil. This recipe lets the tea flavor permeate the pancakes gently without overpowering them.
The optional coconut milk icing, made from the solidified part of chilled full-fat canned coconut milk mixed with icing sugar and a touch of blue food coloring, offers a creamy and visually appealing topping that complements the subtle tea notes. Serving suggestions include maple syrup or honey, making these pancakes versatile for different tastes.
For the best texture, do not overmix the batter; bubbles forming on the surface indicate readiness to flip. Cooling the steeped milk before mixing is important to prevent overworking the batter. The icing requires pre-chilling the coconut milk overnight to obtain the right consistency for whipping.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoon baking powder
Wet Ingredients
- 1 ⅓ cups milk or sub with dairy-free milk of choice
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar or sub with maple syrup or honey, white
- 2 bags earl grey tea or sub with 2 teaspoon of loose leaf tea
- 1 large egg
- 3 tablespoon vegetable oil or any neutral oil
Optional Icing:
- 13.5 fl oz coconut milk full fat canned kind (refrigerated the night before)
- 1.5 tablespoon icing sugar
- 1-2 drops Blue Food coloring
Instructions
- In a large bowl, whisk together dry ingredients.
- In a small pot set on high heat, add milk and tea leaves. Bring to a boil and reduce to a simmer on low-medium heat until the milk is brown. Run the liquid through a strainer to remove the leaves. Let this cool.
- In a separate large bowl, mix wet ingredients. Then pour wet ingredient into dry ingredients and mix until just combined. Do not over mix.
- Lightly grease a large pan with vegetable oil and paper towels and bring to medium heat.
- Pour ⅓ cup of pancake batter. Fry on each side until golden brown, about 3-4 minutes per side or flip until you see many bubbles form all over the pancake. You can serve these with maple syrup or try my coconut icing below.
Optional Icing:
- The night before, refrigerate whole fat canned coconut milk at the back of the fridge so it's extra cold.
- Open the canned coconut milk. Scoop ½ cup of the white solidified part of the coconut milk (do not use the liquids). This is your coconut cream.
- In a large bowl, add coconut cream, icing sugar and blue food coloring. Beat everything together with an electric hand mixer until it's whipped. Serve with pancakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 88g | 29% |
| Protein | 18g | 36% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 112mg | 37% |
| Sodium | 840mg | 35% |
| Potassium | 378mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 391IU | 8% |
| Calcium | 634mg | 63% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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