Corner Chef

Bri Heath


“I was bored of plain pancakes, and the only spices I had were cinnamon, vanilla, and jasmine. I love jasmine, so I thought, ‘why not?'”

2 ¨ cups all-purpose flour
2 ´ tsp baking powder
1 ´ tbsp granulated sugar
´ tsp salt
2 large eggs, beaten
1 ´ – 1 _ cups milk
2 tbsp melted butter
´ tbsp vanilla
1 tbsp cinnamon
2 tbsp dried jasmine or jasmine tea
Canola, vegetable, or sunflower oil

Using a bowl – preferably glass – and the back of a wooden or metal spoon, crush the jasmine. Mix with the cinnamon and sugar. Mix flour, baking powder, and salt in a separate bowl. Pour one to two tablespoons oil into pan and heat. In another bowl, combine butter, milk, eggs, and vanilla. Mix in the cinnamon, sugar and jasmine. Add the dry mix to the wet, and whisk evenly. Pour a small amount of batter into heated oil until crispy. Flip and cook through until both sides are crisp to taste. Repeat with remaining batter.

* For thinner pancakes, add water. For thicker pancakes, add a tbsp or two of flour