Wake Up Call! Spiced Thai Tea Multigrain Pancakes

April 11, 2012
2 Ratings
  • Makes 12
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! —LeBec Fin

What You'll Need
  • 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.)

See what other Food52ers are saying.

  • chez_mere
  • LeBec Fin
    LeBec Fin
  • BoulderGalinTokyo
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.

5 Reviews

chez_mere April 20, 2012
Could you also use just black tea or chai and get a similar flavor? These are two teas I already have in my pantry...
LeBec F. April 13, 2012
p.s. i buy Thai tea at a Chinese market that sells everything!
LeBec F. April 13, 2012
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.)
BoulderGalinTokyo April 13, 2012
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.
BoulderGalinTokyo April 13, 2012
Here it is! Was looking forward to this recipe. I amazoned thai tea and there were so many varieties, could you please recommend one?