Oatmeal-Chai Buttermilk Pancakes

Oatmeal-Chai Buttermilk Pancakes (Adapted from CL)

1 1/2 cups milk
12 whole cloves
8 cardamom pods, crushed
1 cinnamon stick, broken in half
1 1" piece of peeled fresh ginger, coarsely chopped
2 teaspoons black tea leaves
1 cup buttermilk
1 tablespoon butter, melted
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
1/2 cup all-purpose flour
3 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups rolled oats

In a medium saucepan, add milk, cloves, cardamom, cinnamon stick and ginger. Place over medium heat, cover and cook 15 minutes. Remove from the heat and stir in tea leaves - let steep for 2 minutes. Pour mixture into a large bowl through a fine sieve to discard the solids. Stir in buttermilk and set aside to cool to room temperature. Whisk in melted butter, vanilla, and eggs.

In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add dry ingredients into the milk mixture and stir just until combined. Fold in the oats, cover and let stand for 15 minuets. Scoop about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook until tops are covered with bubbles and edges look cooked, about 2 minutes. Carefully turn pancakes over and continue cooking until the bottoms are lightly golden, about 2 minutes more.

Makes about 12 pancakes.

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