Milk steeped with black tea gives these golden pancakes a quiet, malty depth under butter and maple syrup: Dammann Frères’ Breakfast Tea N°6, which blends Assam, Ceylon and Darjeeling, wakes up the whole breakfast, not just the cup.
Serves 4 · 30 min
Ingredients
- 1 1/4 cups (300 ml) milk
- 2 tea bags or 4 g loose Breakfast Tea N°6 (Dammann Frères)
- 1 1/2 cups (190 g) flour
- 2 tbsp sugar
- 2 tsp baking powder
- A pinch of salt
- 1 egg
- 2 tbsp melted butter, plus extra for the skillet and to serve
- Maple syrup, to serve
Method
- Heat 1 1/4 cups (300 ml) of milk to 194°F (90°C), steep 2 Breakfast Tea bags or 4 g of loose tea in it for 5 minutes, then strain and let cool slightly.
- In a bowl, mix 1 1/2 cups (190 g) of flour, 2 tbsp of sugar, 2 tsp of baking powder and a pinch of salt.
- Whisk in the infused milk, 1 egg and 2 tbsp of melted butter, just until smooth.
- Cook 1/4 cup (60 ml) of batter at a time in a buttered skillet over medium heat, about 2 minutes per side, until golden.
- Serve warm with butter and maple syrup.
The star of this recipe: Breakfast Tea N°6, by Dammann Frères.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
Dammann Frères
Breakfast Tea N°6
