Makes 6 big pancakes

These pancakes have it all! Masala chai spices like ginger, cardamom and black pepper. And although I?ve made chai spiced pancakes before, this time I thought of adding actual tea. Like wow, how brilliant, since “tea” is what chai is. You can use any black tea you like. I used Earl Gray, which came through with its citrus-y notes. Tea is a difficult flavor to infuse so I made a really super concentrated cuppa. Then I tossed a couple of star anise pods into the steeping tea as well, because that is one of those flavors that can be harder to incorporate into chai spiced recipes, what with those big old pods. So the steeping comes in real handy in multiple ways. It also helps to add the turmeric into the infusion to bloom bright and golden. The final results is a nicely spiced pancake and you can actually taste the tea, too. So add these to your pancake repertoire next time you are craving everything.
Recipe notes:

~ I have a lot of pancake tips all over the site, but I?m not sure I?ve ever written this one: If your pancakes aren?t cooking through, try covering them while cooking.

~ I love cooking pancakes in refined coconut oil! So buttery and yum. But you can cook in oil or vegan butter as well. I recommend Miyoko’s Butter for topping them, too.

Ingredients

Boiling water
3 earl gray tea bags
2 star anise pods
1/2 teaspoon ground turmeric
1 1/2 cups all purpose flour
1 tablespoon baking powder
3/4 teas...