Wake Up Call! Spiced Thai Tea Multigrain Pancakes

By • April 11, 2012 6 Comments

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Author Notes: Who says coffee is the only way to get your jolt? In these pancakes, Thai Tea, with its naturally sweet caramel flavors,is infused into the milk, and it certainly packs its own bright orange punch. Accompanied by multigrains and pecans, it makes for some serious energy bar competition! LE BEC FIN

Makes 12

  • 2 teaspoons thai tea
  • 1 cup thick coconut milk, Chaukoh preferred
  • 1/4 cup whole wheat flour regulare or pastry
  • 1/4 cup white flour, AP or pastry
  • 6 tablespoons cornmeal, stoneground preferred
  • 1/4 cup rolled oats, chopped briefly in processor
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 heaping teaspoons kosher salt
  • 5 tablespoons packed dark brown sugar
  • 2 tablespoons white sugar
  • 1/3 cup chopped pecans
  • 4 tablespoons melted unsalted butter
  • 2 large eggs
  • tea infused coconut milk from above
  • 1/2- 1 cups buttermilk
  • optional 1/2 teaspoon each freshly ground cardamom and ground cinnamon
  • unsalted butter for frying
  1. Heat coconut milk, stirring, to the point where bubbles form around the outside. Add thai tea, cover , remove from heat and set aside for at least 2 hours. Sieve. (Can be done a few days in advance.)
  2. Combine flour through sugar. In another bowl, combine butter through tea infused coconut milk. Combine wet and dry bowls and stir quickly and thoroughly. Add buttermilk to desired thickness. Add pecans and optional spices. (After you cook a sample pancake, if batter is too thick, you can add more buttermilk. If batter is too thin, add a little cornmeal.)
  3. Melt a thin coat of butter in non stick skillet over medium high heat. When hot and sizzling, but not brown and burning, drop batter by 1/4 cups, forming approximately 3" pancakes.(easier to fip when this size.) Cook a few minutes til air bubbles show on surface, flip and complete cooking a few more minutes til medium brown on bottom. Serve with warm maple syrup or azuki cream (sweet red bean paste.)

More Great Recipes: Breakfast & Brunch|Pancakes

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Comments (6) Questions (0)


7 months ago MaryFrancesCooks

I love using tea in pancakes! I have a recipe for buttermilk tea-spiced pancakes using SerendipiTea's holiday blend, I just love the flavor!


over 3 years ago chez_mere

Could you also use just black tea or chai and get a similar flavor? These are two teas I already have in my pantry...


over 3 years ago LE BEC FIN

p.s. i buy Thai tea at a Chinese market that sells everything!


over 3 years ago LE BEC FIN

gee gal, i've never seen any but one kind, extremely cheap,(99 cents, seriously for maybe 2 cups of tea powder) in a bag with a cardboard label/top. Mine was transferred into a tea canister and i no longer have the packaging;sorry. I was actually told by a Thai waiter that it is , by its nature, a junky grade of tea. If that's true, you def don't want to buy a more expensive one.Mine is powdery/ground to a fine powder. No Thai stores in Tokyo?
I looked through some of them on amazon and this looked like a good one :


Does this link work for you? It's for the:

Pantainorasingh Thai Tea Mix, 16-Ounce Bag (Pack of 5)

This is just plain tea, which is what you want. you don't need or want the iced tea mix (thai iced tea, here, in Thai restnts, is Thai tea with sweetened condensed milk and ice. Waaaay sweet.)


over 3 years ago BoulderGalinTokyo

Thank you LBF. No Thai Specialty store here. Had one great Thai restaurant but that's disappeared. But there is one import specialty chain that might have it. I'd love to try these.


over 3 years ago BoulderGalinTokyo

Here it is! Was looking forward to this recipe. I amazoned thai tea and there were so many varieties, could you please recommend one?