Guest post From Halal Home Cooking ....Pancakes with a twist

As-Salaamu Alaykum

I'm Umm Hamza from Halal Home Cooking today I'm sharing a recipe for a breakfast staple with a twist.

Pancakes are my children's favourite breakfast food. They will gladly eat cereal with milk, creamy porridge and jam/jelly doughnuts but unlike those aforementioned staples that only get half to three quarters eaten because A. they turn soggy B. get's cold and sticky or c. no jam left, pancakes will always be eaten, no excuses.

Once you've honed your basic pancake recipe you are free to experiment with flavour combinations and that's exactly how these chai spiced chocolate and tahini pancakes came about ma sha Allah

Source : http://www.drinkmechai.co.uk/chai/latte/spiced-chai-latte.html

I found this chai spiced latte powder whilst searching 'halal' during my on-line grocery shopping. I'm always hoping when hitting that search button new products will pop up and this time it did al hamdu lillah

Please note only Spiced Chai Latte (99% caffeine free) from the drink me chai range has been halal certified.

Not really being familiar with Indian chai but a lover of black tea with milk, this chai latte tastes of earthy cinnamon and creamy coconut. Combine those two flavours that are already known to work so well with chocolate, throw in some tahini you get a taste sensation, all be it a bit different.

My kids enjoyed their pancakes drizzled with butter and a dusting of sugar, whilst I was happy with yet more tahini.

In sha Allah you give these pancakes a go and even if you don't I hope I've inspired you, even just a little to get creative in your Kitchen.

Chai Spiced Chocolate & Tahini Pancakes

Makes approximately 8

US cup measure used

Ingredients

1 cup plain flour

1 teaspoon baking powder

pinch of salt

2 tablespoon sugar

2 tablespoon unsweetened cocoa

1 tablespoon chai spiced latte powder or 1 teaspoon cinnamon (1/2 teaspoon cassia) and 1/2 tablespoon shredded coconut.

2 tablespoon light tahini

1 egg

1 cup whole milk

Method

1. Pre-heat frying pan over medium heat.
2. Sift all dry ingredients into a large bowl, add wet ingredients and whisk until you no longer see flour, don't worry if it's lumpy.
3. Using 1/4 cup measure or ice cream scoop, ladle pancakes into greased pan. Cook on first side until the batter solidifies and holes appear all over. Flip and cook for 1 minute more.
4. Remove pancakes and serve with your favourite toppings.