Indian Chai Pancakes

Flavor: Sweet; Technique: Pan-fry; Time: 20 minutes; Difficulty: Easy.

Detailed Steps for Making Indian Chai Pancakes

Pour milk into a deep pot, turn off the heat when the milk boils, cover it, steep the tea bags for 10 minutes, then let the milk cool down.

While the milk is cooling down, put the oatmeal in a food processor and grind it into a flour-like texture.

In a bowl, whisk the egg until foamy.

Pour the oatmeal into another bowl, add milk and mix well.

After mixing well, add honey and baking powder, then mix well again.

First pour half of the beaten egg into the oatmeal batter, mix well, then add the other half and mix well. The batter may be a bit runny at first, let it sit for 5 minutes. It will thicken after 5 minutes.

In another small bowl, mix Lotus Biscoff Spread with 40mL of milk. If you don’t have this spread, you can use butter, whip it with a bit of vanilla extract.

Heat a little oil in a skillet, let it heat up, then add a tablespoon of the oatmeal batter. Flip the pancake when bubbles form on the surface, cook the other side.

Once cooked, you can top the pancakes with Lotus Biscoff Spread, or use honey, butter, or even some fruits.