I do love a nice cup of tea, and the delicate, citrussy Earl Grey is one of my favourites. These little fluffy Earl Grey buttermilk pancakes would be perfect for a lazy weekend breakfast or brunch. They are packed with tea-sozzled sultanas and pecan nuts, and absolutely must be served with a generous drizzle of honey.
The tea needs to be completely cool before adding to the batter, so why not make it the night before, leaving the sultanas to steep in it overnight – they will be deliciously juicy by the time you make the pancakes the next morning.
Earl Grey Buttermilk Pancakes
- 75 ml boiling water
- 1 Earl Grey teabag
- 50 g sultanas
- 200 g plain flour
- ½ tsp baking powder
- pinch salt
- 25 g caster sugar
- 2 eggs
- 150 ml buttermilk
- 150 ml milk
- 25 g butter
- 40 g pecan nuts roughly chopped
- Honey to serve
- In a measuring jug, pour the boiling water over the teabag, and immediately add the sultanas. Leave aside for the sultanas to steep and the tea to cool. When completely cool, remove the teabag, (make sure you give it a good squeeze!).
- Meanwhile, combine the flour, baking powder, sugar and salt in a bowl. Add the beaten eggs, buttermilk and milk to the cooled tea and sultanas.
- Make a well in the flour and add the wet ingredients to the bowl, stirring until there are no lumps of flour remaining.
- Heat a large frying pan, add a knob of butter to the pan, turn down the heat, and spoon in tablespoons of batter, easing them into roughly circular shapes. Don't overcrowd the pan. When they are deeply golden on the bottom, flip them over. These do take a few minutes to cook through so if they are browning too quickly, turn down the heat.
- Serve immediately, with a generous drizzle of honey.