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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.)
-
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.)
-
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.)
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.
See what other Food52ers are saying.