Name: Chai pancakes with mango and yoghurt
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 chai-flavoured tea bags; 1/2 cup boiling water; 1 1/2 cup besan (chickpea) flour; 1/2 cup brown rice flour; 3 teaspoon gluten-free baking powder; 1/2 teaspoon ground cardamom, plus 1/2 teaspoon caster sugar, plus 1/4 cup extra; 2 eggs; 50 gram butter, melted; 200 gram greek-style natural yoghurt; 1 large ripe mango, thinly sliced

Ingredients

3 chai-flavoured tea bags

1/2 cup boiling water

1 1/2 cup besan (chickpea) flour

1/2 cup brown rice flour

3 teaspoon gluten-free baking powder

1/2 teaspoon ground cardamom, plus 1/2 teaspoon caster sugar, plus 1/4 cup extra

2 eggs

50 gram butter, melted

200 gram greek-style natural yoghurt

1 large ripe mango, thinly sliced

Method

1.Place tea bags in a small teapot or heatproof jug. Pour over water. Cover; stand for 30 minutes to brew. Squeeze tea bags into teapot; discard.

2.Sift the flours, baking powder and cardamom in a bowl. Stir in sugar. Make a well at centre. Whisk the chai tea, milk and eggs in a jug. Whisk the tea mixture into flour mixture until smooth.

3.Heat a large non-stick frying pan over moderate heat. Brush with melted butter to cook two pancakes. Pour 2-tablespoon measures of batter into pan. Cook for 2 minutes or until base is golden and bubbles appear on surface. Turn; cook for a further 1 minute or until golden. Transfer to a heatproof plate. Cover to keep warm. Repeat to make 16 pancakes.

4.Whisk extra milk, extra cardamom, extra sugar and the yoghurt in a jug. Serve pancakes topped with mango and yoghurt sauce.

TIP: Wipe the pan clean with paper towel between pancake batches.
Note

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Ingredients

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