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Fluffy banana pancakes topped with Bigelow tea salted caramel syrup is the perfect breakfast, and has the added benefit of boosting your immunity during cold, cough, and flu season!
Submitted by Rachel at www.eazypeazymealz.com
1 1/3 cups Bigelow Salted Caramel Tea (already steeped)
7 ounces sweetened condensed milk
1 tsp salt
2 Tbs Corn starch
1 Tbs water
1⅓ cups all-purpose flour
1 Tbs granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup milk
½ cup Bigelow Salted Caramel Tea
2 very ripe bananas, mashed (about a cup)
1 whole egg
1 TBS butter, melted
Banana slices to garnish
In a medium sized bowl combine flour, sugar, baking soda, baking powder, and salt.
In separate bowl, whisk milk, tea, mashed banana, egg, and melted butter together until smooth.
Fold wet ingredients into dry ingredients and using a spatula, mix untill just combined.
Let batter sit while preparing syrup.
Steep a mug of salted caramel tea, remove tea bag and put 1 and ⅓ cup in a heavy pot.
Add 7 ounces of sweetened condensed milk and a tsp salt. Stir well.
Turn on to medium heat, and stir to combine.
In a separate bowl mix together corn starch and water.
Add mixture to syrup mix, and stir over heat until it thickens.
Remove from heat.
Heat griddle and spray with no stick spray, or use a cast iron skillet with cooking spray heated over medium heat.
Spoon batter in, creating 4-5 inch pancakes.
Once bubbles begin to form carefully flip pancakes and continue to cook on other side until lightly brown.
Adjust heat if necessary.
Syrup can be stored in fridge in airtight container for up to two weeks.
* For a quick version use 1½ cup "Just add water" buttermilk pancake mix, ¾ cup Bigelow Salted Caramel Tea, and 2 bananas (mashed) to make pancakes, and top with syrup made according to directions.
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