Chai Masala Pancakes.

Pancakes are one of my family’s favourites. For breakfast, for brunch, as a snack for school or for tea, I cannot stay too long without making them in our home. I usually flavour them depending on mood, what the kids want and what I have on hand.

These are simple pancakes to make, this time I used chai masala to flavour them. Just a little bit goes a long way.

They are so tasty and smell so good. OMG.

Ingredients:

  • 2 cups self raising flour.
  • 2 eggs.
  • 1 heaped tsp of good quality tea masala. You can use store bought or make your own.
  • 1 1/2 tbsp icing sugar. (you can use regular sugar too, or honey).
  • 2 tbsp coconut oil
  • 1 tsp almond essence, (you can use vanilla too).

Method.

Sift your flour into a bowl, add the tea masala, sugar and mix well.

Make a well in the centre and add the eggs and some water to make into a smooth batter.

Add the oil and almond essence next and after mixing let the batter sit a while.

Make your pancakes the regular way.

When you see the bubbles, it is time to flip.

They smell so good at this point, it is tempting to taste one. Go ahead, cut a piece. 🙂

Behold my leaning tower of pancakes. LOL.

Serve hot with a drizzle of honey and a pat of butter on top. Yum!

PS: I do not add oil when cooking as the batter already has oil mixed in.

Dig in and enjoy.

Tasty, filling and easy to make. Pancakes are never boring.

New recipe coming soon. A new twist on Matoke and greens.

Plantain Bread with Chocolate and Yoghurt.

It is no secret we love plantain in our household in all its forms.

I have shared another plantain bread recipe here on the blog, but this one is a bit different. It is sweeter and has some different additional ingredients, which makes it more moist, and do not blame me when it disappears in a blink.

Look at how beautiful that loaf is!

Ingredients are:

  • 2 overripe plantains, (that are more black than yellow).
  • 2 eggs.
  • 1/2 cup of good quality coconut oil (can be alternated with unsalted softened butter).
  • 2/3 cup sugar.
  • 11/2 cup whole wheat flour (atta). You can use ordinary flour 1 cup and 1/2 cup of the atta flour too.
  • 1/2 cup natural yoghurt.
  • 1 tsp baking soda.
  • 11/2 tsp baking powder.
  • 1 tsp ground cinnamon.
  • 1 tsp vanilla essence.
  • 1/2 cup grated dark chocolate.
  • 1 tbsp chia seeds.
  • 2 tbsp oats.
  • a small pinch of salt.

Method.

  • Preheat your oven to 180°C.
  • Grease your loaf pan.
  • In a large bowl, mash your plantain and add the eggs, sugar and oil. Mix well.
  • Next goes in the vanilla, chia seeds and natural yoghurt followed by the dry ingredients and cinnamon.
  • Mix well but gently till its a thickish batter.
  • Pour into your loaf pan.
  • Top with some sesame seeds and the chocolate. You can swirl in the chocolate a bit of you wish.
  • Bake for 35-45 minutes.

[PS. I use a temperamental gas oven, it took a little over 40 minutes to get it right. So, start checking at the 35 minute mark to be sure.]

The cake is moist, sweet and crumbly. This recipe is a keeper.

It tastes even better the next day, if it manages to last that long.

Beautiful, moist, delicious cake with an amazing aroma that will invite anyone around to your kitchen.

Definitely worth a try!