For some of us, nothing quite says comfort food like pancakes.  Whether served up for breakfast, or as a quick supper, or even eaten as a leftover snack with peanut butter, pancakes can be such an easy and filling meal.  One of the fabulous things about the pancake is that a basic recipe can be modified to create sweet or savory, wholesome or decadent, and offered up as an appetizer, dessert, or main dish!  After all, pancakes really are a very simple form of unleavened bread and while they cook up quickly, they are generally sturdy enough to handle some tasty additions.

With a cupboard full of delicious herbs and teas, I decided to get a little experimental and see if I could make my go-to pancakes even better with some of my favorite flavors.  I discovered that some of our delicious teas make breakfast pancakes extra special and savory herbal pancakes are a great base for an easy, delicious dinner…

Honey Vanilla Tea Pancakes

2-3 Tablespoons Vanilla Black Tea* in a tea infuser

1 cup water

½ cup organic whole wheat flour

½ cup organic all purpose flour

1 Tablespoon raw, organic honey

2 teaspoons baking powder

½ teaspoon sea salt

1 Tablespoon organic Sweet Almond oil

1 organic egg, slightly beaten

Oil for pan

Bring water to boil, pour one cup over tea and steep for 15 – 20 minutes. Meanwhile, in a medium sized bowl, sift flours, baking powder, and salt together.  Remove tea infuser from water and stir in honey.  Mix tea/honey mixture, oil, and egg into flour mixture. Whisk together until well-combined.

Heat griddle or cast iron pan on medium high heat. Lightly grease with additional oil or butter.  Pour 1/3 to ½ cup amount for each pancake. Cook until brown on bottom and the edges are dry, flip over and brown on the other side. Serve with organic maple syrup, jam, or honey (or however you’d like!)

Makes 6-12 pancakes depending on the size

*Also good with Earl Grey, Mango Ceylon, or feel free to experiment with other teas.  Be sure to let steep for at least 15-20 minutes for a very strong tea.

Savory Supper Pancakes (with Three Variations)

Version 1: Garlic Rosemary Pancakes

1 ½ cups organic, all purpose flour (feel free experiment with other flour combinations: oat, spelt, almond, etc.)

½ teaspoon sea salt

½ teaspoon baking soda

Seasonings:

1 teaspoon Epicurean Organics Lemon Pepper Seasoning Blend

1 teaspoon organic garlic powder

1 teaspoon organic dried thyme

1 teaspoon organic dried rosemary

1 organic egg

1 ¼ cup organic buttermilk (You can try other liquids, but I like buttermilk as it is lower in fat and adds a lightness to breads and pancakes. It is especially good with heartier flours like wheat or oat as it helps make them lighter and more digestible)

1 Tablespoon organic olive oil

Mix together flour, salt, baking soda and seasonings in a medium sized bowl.  Stir together egg, buttermilk, and olive oil in another bowl or measuring cup and pour into dry ingredients and mix well. If the batter seems too thick, add a bit more liquid (water, milk, or buttermilk.) Heat griddle or cast iron pan on medium high heat. Lightly grease with additional oil or butter.  Pour 1/3 to ½ cup amount for each pancake. Cook until brown on bottom and the edges are dry, flip over and brown on the other side. These are great served with sautéed vegetables or as a base for mushrooms cooked in garlic, butter, and white wine. 

Makes approximately 10-12 pancakes, depending on size.

Version 2: Onion Dill Griddle Cakes

(If you like onion dill bread, you will love this version of supper pancakes!)

1 teaspoon organic dried dill weed

1 teaspoon organic onion powder

1 teaspoon organic dried parsley

½ teaspoon freshly ground organic black pepper

1 Tablespoon organic macadamia nut oil

Mix as for recipe in Version 1 but substitute the seasonings and oil with these in Version 2.  Cook on griddle or skillet. These are delicious spread with cream cheese and topped with fresh tomatoes (in season) and a sprinkling of course sea salt.

Version 3: Mexican Spiced Pancakes (Savory and Spicy!)

½ teaspoon organic ground cumin

½ teaspoon organic ground chili powder

½ teaspoon organic smoked paprika

½ teaspoon organic dried cilantro

1 teaspoon organic dried oregano

1 teaspoon organic garlic powder

½ teaspoon organic cayenne pepper powder

1 Tablespoon organic pumpkin seed oil

Mix as for the recipe in Version 1 but substitute the seasonings and oil for these in Version 3. Cook on griddle or skillet. This version is delicious with a dollop of sour cream and your favorite salsa or served up with chili or flavorful beans. This is especially good with ½ cup corn meal substituted for ½ cup of the flour.

Feel free to create your own herb seasoning combinations and experiment with different oils and flours.  While the old fashioned basic buttermilk pancake is fine, these originals are even better!

Enjoy!