Happy Sunday beautiful people!! I made you pancakes!!! But not just any pancakes, these are the exact pancakes I will be making myself for my birthday. I love pancakes, they are my favourite breakfast food and I always make them for myself for my birthday breakfast. I have been thinking abut making earl grey pancakes for a while and I don’t know why I waited so long.
The pancakes have a beautiful subtle earl grey flavour and the brown sugar cream add just the right amount of sweetness. Infusing the tea into the milk is so simple and has given me about 14,000 ideas for what else I can infuse. I’m thinking tea syrups for cocktails will be a thing around here soon.
Marc was really unsure about these, he doesn’t like tea at all, but he loved them! With the addition of the cream and a little maple syrup he was a happy man. I think these would also be lovely with orange segments in addition to or instead of the strawberries. The orange would pair nicely with the bergamot in the tea.
This breakfast reminds me of afternoon tea, you know what I mean? It’s kinda like eating tea and scones. Speaking of afternoon tea, I am taking my Mum to a chocolate high tea this afternoon as an early Mother’s Day gift as I won’t see her on Mother’s Day. Have you been to high tea? You should definitely go! They have cute little finger sandwiches, savoury pastries, scones, macrons, mini cakes, amongst other delicious bites as well as tea and sparkling wine or champagne. What’s not to love??
Earl Grey Tea Pancakes with Brown Sugar Cream & Strawberries
- 1 1/4 cup milk
- 2 earl grey teabags
- 2 tablespoons brown sugar
- 1 cup thickened cream
- 2 cups self raising flour
- 1/2 cup caster sugar
- 1/4 teaspoon salt
- 2 eggs
- 1/2 teaspoon vanilla essence
pour the milk into a small saucepan and place over medium heat until steaming. Don't let the milk boil. Remove from heat add the tea bags and set aside to steep for about 15 minutes.
Pour the cream into a bowl and add the brown sugar. Whisk with electric beaters until firm peaks form. Cover and set in fridge.
Place the flour, caster sugar and salt in a bowl and whisk well to combine. Mix the milk, eggs and vanilla together and pour into the dry mix. Whisk until smooth, make sure there are no lumps.
Heat a fry pan over medium heat until hot. Coat with a little oil and spoon in the pancake mix. Cook for 3-4 minutes or until golden then flip and cook the second side.
Once cooked remove from the pan and repeat with remaining batter. Serve with the cream, maple syrup and strawberries, enjoy!