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The end of the year is the best time for entertaining or opening your home to friends. I’m a big believer that whether you’re making a special meal for family or entertaining a big group of friends, there is no easier way to impress than to make brunch. Delicious and fluffy chai spiced pancakes are the perfect crowd pleaser.
As much as I like to go out to dinner and even on some nights, order in, I rarely do either of those things for breakfast. Sure, there’s the occasional weekend brunch out with friends, where mimosas are usually involved, but more often in the morning, I crave something that is simple, creative and of course, delicious.
Aunt Jemima Original Pancake Mix was a staple in the kitchen when I was growing up and Aunt Jemima pancakes have a classic taste that never gets old. I mean…who doesn’t like pancakes? And speaking of pancakes…syrup. Luckily, both Aunt Jemima Original Syrup and Aunt Jemima Original Pancake Mix are available at most grocery stores, including Walmart Supercenter.
I’ve always been the type, you know the type, to drown my pancakes in maple syrup, though with these bad boys, you really don’t have to. As I’ve gotten older, my sweet tooth has waned and when I’m making brunch for friends, I generally try to create something simple, nourishing and crowd-pleasing.
If you want to spice up your pancakes — and I mean literally, spice them up — adding chai spices is the perfect way to add a little something something to your brunch or breakfast, without exotic or expensive ingredients.
If you’ve ever enjoyed a chai tea or a chai tea latte, adding warm winter spices to these classic pancakes is the perfect way to start your morning.
- 1 cup Aunt Jemima Original Pancake Mix
- ¼ teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- ¾ cup whole or 2% reduced fat milk
- 1 tablespoon canola oil
- 1 egg
- 2 McIntosh apples, peeled, cored and chopped
- ½ cup apple cider or juice
- 1 tablespoon fresh lemon juice
- ¼ cup light brown sugar
- ½ cup Aunt Jemima Original Maple Syrup
- Place pancake mix, cinnamon, cloves and ginger and ¼ teaspoon cardamom in a large bowl. Whisk to combine. Add milk, oil and egg, and whisk until blended; batter will be lumpy. Do not over mix.
- Meanwhile, heat a skillet over medium-low heat. Lightly grease skillet or griddle with solid butter or canola oil. You'll know that the skillet is ready when you sprinkle drops of water onto the griddle and they sizzle on the surface.
- Pour about ¼ cup of batter per pancake onto skillet and turn pancakes once they begin to bubble about 3 minutes per side; bottoms will be golden brown.
- In a small saucepan over medium high heat, combine the apples, apple cider or juice, lemon juice, and brown sugar. Simmer over medium heat until the apples are tender and the juices thicken into a thin syrup, 10 to 12 minutes. Season with a pinch of salt.
- Serve pancakes warm with a dollop of apple compote and maple syrup.