Chai Ricotta Pancakes with Cinnamon Honey Butter
Light and fluffy Chai-infused ricotta pancakes with cinnamon honey flavored butter…the perfect pancake! These pancakes are made with ricotta cheese and infused with warming Chai tea for a cozy flavor you’ll love. They’re light, extra fluffy, perfectly sweet, and all-around delicious.
Every once in a while, I like to experiment in the kitchen with ingredients I have on hand. For me, breakfast pancakes and French toast are the easiest and most forgiving. Baking, on the other hand, is about percentages as much as flavor. No thanks! I’ll depend on a real recipe author for that.
One weekend morning, after spending four days camping, I was in the mood to make a bigger breakfast. And having ricotta cheese in the fridge, more or less, drove the recipe toward pancakes. We recently bought loose-Chai tea leaves on a recent visit to Blowing Rock – and, well, this is the result. If you’d like a sweeter pancake, by all means, increase the sugar. If you adjust the ingredients, you may need to adjust the liquids by adding more milk or an additional egg.
Chai Ricotta Pancakes with Cinnamon Honey Butter
Equipment
- griddle
Ingredients
Chai Ricotta Pancakes:
- 1 cup whole milk
- 1 teaspoon loose chai tea leaves
- 6 tablespoons whole milk ricotta cheese
- 1/2 tablespoon real maple syrup
- 1 large egg, beaten
- 1 tablespoon unsalted butter, melted
- 1/2 tablespoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tablespoon baking powder
- 1 teaspoon chai sugar OR 1/2 teaspoon chai spice & 1/2 teaspoon sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Cinnamon Honey Butter:
- 1/4 cup butter
- 1/4 cup honey
- 1/8 teaspoon cinnamon
Instructions
Pancakes:
- Bring the milk to a simmer in a small saucepan until steaming. Remove from the heat. Add loose Chai tea to a tea steeper and submerge it in the milk. Cover and let steep for approximately 8 minutes or longer, if desired. Remove the tea steeper and let the milk cool. Discard the tea leaves.
- Add the ricotta and maple syrup to a mini-bullet or blender. Blend until smooth and creamy.
- In a small bowl, whisk together the flour, baking powder, Chai sugar, cinnamon, and salt.
- In a large mixing bowl, whisk together the ricotta, egg, cooled melted butter, and vanilla.
- To the ricotta-egg mixture, add some of the cooled tea-steeped milk, and whisk to blend. Add some of the flour mixture and whisk to combine. Continue adding the tea-steeped milk alternating with flour, and ending with the milk.
- Heat a large griddle over medium heat and add a little butter, or spray with cooking spray. Pour approximately 1/4 cup pancake batter onto the heated griddle for each pancake. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancakes over and cook the other side until golden brown. Repeat with the remaining batter.
- Serve the pancakes topped with the cinnamon honey butter, if desired, and pure maple syrup.
Cinnamon Honey Butter:
- To make the cinnamon honey butter. Heat ingredients slowly in a saucepan until butter is melted. Place the mixture in a pitcher and pour it over the pancakes.
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