As Shrove Tuesday approaches our good friends at T2 have provided this gorgeous recipe for some pancakes that make use of their delicious New York Breakfast loose leaf Tea.

To make approximately six to eight of these delicious pancakes you will need:

  • 310 ml/10.5 fl oz milk
  • 6 teaspoons New York Breakfast
  • 150 g/5.3 oz plain flour
  • 1 teaspoon baking powder
  • A pinch of salt
  • 1 egg
  • 2 tablespoons melted butter, plus extra

and for the New York Breakfast syrup:

  • 6 teaspoons New York Breakfast
  • 250 ml/8.4 fl oz boiling water
  • 160 g/5 oz brown sugar

Next, simply follow these seven steps to pancake heaven:

  1. Warm milk in a saucepan until almost hot, and not boiling. Turn off heat, add New York Breakfast Tea, cover and stand for 10 minutes. Strain, discarding tea leaves, then cover again and leave to cool.
  2. Sift the flour, baking powder and salt into a mixing bowl.
  3. In a separate bowl, whisk together the tea-infused milk, egg and melted butter.
  4. Make a well in the centre of the dry mixture and gradually add the wet mixture until just combined. Cover and leave to stand in the fridge for 30 minutes.
  5. Heat a little butter in a frying pan and cook pancakes to desired size.
  6. To make the New York Breakfast syrup, add tea to boiling water and infuse for 6 minutes. Strain liquid into a small saucepan and add the brown sugar, stirring to dissolve. Simmer for 10-15 minutes, or until mixture has reduced and thickened.
  7. To serve, stack the pancakes on each plate, top with butter and drizzle with syrup.

This recipe uses New York Breakfast Loose Leaf Tea from T2:

Why not try these pancakes with a range of delicious loose leaf teas from our range.