This article originally appeared in the latest May edition of Foodie: Jamie's Hong Kong. Read it here!
Prep Time: 20 minutes Cook Time: 10 minutes
- 1 cup whole milk (or coconut milk)
- 1 tsp loose leaf Earl Grey tea
- ½ cup almond meal (or flour)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 egg
- ½ tsp vanilla extract
- 2 tbsp sugar
- Heat the milk in a small saucepan over medium heat until simmering. Remove from heat and add the teaspoon of Earl Grey, allowing to steep for about 5-10 minutes or until the milk is lightly tinted brown and fragrant. Strain out the tea leaves by using a fine mesh strainer. Set aside to cool slightly.
- Mix together baking powder, baking soda and sugar in a bowl. When the milk tea mixture is cool enough, whisk the milk with the egg and vanilla until well combined.
- Add the wet milk mixture to the flour mixture and the loose tea leaves together, then stir until combined and let rest for 10 minutes.
- Heat oven to 100ºC to keep pancakes warm after cooking each one.
- Heat non-stick frying pan over a medium-low heat and spray with oil. Drop 1 ½ tablespoons of the mixture at a time into the pan. Cook until tiny bubbles appear on the surface and the edges appear slightly dry (about 2-3minutes), flip and continue cooking the other side for 1-2 minutes.
- Serve immediately with syrup, butter, whipped cream or berries.
If you want to taste their dishes in person they can be found at Common Ground in Sheung Wan and Stack in Sai Ying Pun. Styling by Jo Lorenz and photography by Sophie Jin. Check out the twins' Facebook here