1 1/4 cup all-purpose flour
1/2 cup half and half
3/4 cup Tazo Decaf Chai Tea Latte concentrate
1/2 tablespoon sugar
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 tablespoons melted butter
Fresh strawberries and honey for serving.
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg.
In another bowl, beat the eggs and then whisk in the cream, latte concentrate, and vanilla.
Melt the butter in a large cast iron skillet or griddle over medium heat.
Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
Keeping the skillet at medium heat, butter about a six inch area and ladle about 1/4 cup of the batter onto the skillet. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are a golden crispy brown, about 2 minutes. Flip that sucker and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
Top with strawberries and honey.
*Because of the delicate flavor of the these pancakes I think honey is a better accompaniment than syrup, but what the hell do I know, they're your pancakes. #100