Oatmeal-Chai Buttermilk Pancakes

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 3 tablespoons brown sugar 
• 1 tablespoon butter melted
• 8  cardamom pods crushed
• 3 inch cinnamon sticks 
• 2 large eggs lightly beaten
• 2.3 ounces flour all-purpose
• 1 inch ginger fresh peeled coarsely chopped
• 1 cup buttermilk low-fat
• 1.5 cups milk 1% low-fat
• 2 cups regular oats 
• 0.5 teaspoon salt 
• 2 teaspoons tea leaves black (such as Darjeeling or Assam)
• 1.5 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• knife
• whisk
• sieve
• measuring cup

Directions

1. Combine first 5 ingredients in a small saucepan over medium heat. Cover and cook 15 minutes.
2. Remove from heat; stir in tea leaves, and steep 2 minutes. Strain mixture through a sieve into a large bowl; discard solids. Stir in buttermilk; cool to room temperature.
3. Add butter, vanilla, and eggs; stir well with a whisk.
4. Lightly spoon flour into a dry measuring cup; level with a knife.
5. Combine flour, sugar, baking soda, baking powder, and salt.
6. Add flour mixture to milk mixture; stir until combined. Stir in oats. Cover and let stand 15 minutes.
7. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.