Spiced Peach Pancakes and Chai Syrup
2-15 ounce can peach slices (juice pack)
1/2 cup whipping cream
2 eggs, lightly beaten
1 1/2 cups oat flour or whole wheat flour
1 cup all-purpose flour
1/3 cup packed dark brown sugar
2 teaspoons baking powder
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
Chai Syrup (see recipe below)
Fresh or frozen peaches, chopped (optional)
Drain peaches; reserve 1 cup juice. In blender process peaches until smooth. Transfer to bowl; stir in cream and eggs; set aside.
In large bowl combine flours, brown sugar, baking powder, spices, and 1 teaspoon salt. Add peach mixture. Stir just until moistened.
Pour 1/4 cup batter onto hot, lightly greased griddle; spread to 4-inch circle. Cook over medium heat 1 to 2 minutes per side. Serve with Chai Syrup and chopped peaches.
1 cup reserved juice from drained peaches
1/4 cup packed dark brown sugar
1/4 cup water
2 teaspoons cornstarch
2 spiced chai-flavor black tea bags
In a small saucepan combine the reserved peach juice, brown sugar, the water, and cornstarch. Cook and stir over medium heat until brown sugar is dissolved. Add tea bags; cook and stir until mixture is slightly thickened and bubbly. Cook and stir for 1 minute more. Discard tea bags.
Recipe shared from: http://www.bhg.com/recipe/pancakes-waffles/peach-pancakes-and-chai-syrup/