New York Breakfast Tea Pancakes

  • New York Breakfast Tea Pancakes

A stack of these sweet tea-infused pancakes goes down a treat when munched on alongside your fave cuppa and morning paper.

Easy
Difficult
Recipe by
T2
Total Time
45 minutes

You’ll need

  • 310 ml/10.5 fl oz milk
  • 6 teaspoons New York Breakfast
  • 150 g/5.3 oz plain flour
  • 1 teaspoon baking powder
  • A pinch of salt
  • 1 egg
  • 2 tablespoons melted butter, plus extra

For the New York Breakfast syrup:


  • 6 teaspoons New York Breakfast
  • 250 ml/8.4 fl oz boiling water
  • 160 g/5 oz brown sugar

How to

  1. Warm milk in a saucepan until almost hot, and not boiling. Turn off heat, add New York Breakfast, cover and stand for 10 minutes. Strain, discarding tea leaves, then cover again and leave to cool.
  2. Sift the flour, baking powder and salt into a mixing bowl.
  3. In a separate bowl, whisk together the tea-infused milk, egg and melted butter.
  4. Make a well in the centre of the dry mixture and gradually add the wet mixture until just combined. Cover and leave to stand in the fridge for 30 minutes.
  5. Heat a little butter in a frying pan and cook pancakes to desired size.
  6. To make the New York Breakfast syrup, add tea to boiling water and infuse for 6 minutes. Strain liquid into a small saucepan and add the brown sugar, stirring to dissolve. Simmer for 10-15 minutes, or until mixture has reduced and thickened.
  7. To serve, stack the pancakes on each plate, top with butter and drizzle with syrup.

Makes 6-8 pancakes

Shop New York Breakfast Tea Pancakes products.

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