Oatmeal Chai Buttermilk Pancakes - cooking recipe

Ingredients

1 1/2 cups low-fat milk
12 whole cloves
8 cardamom pods, crushed
1 cinnamon stick (3-inch)
1 inch gingerroot, coarsely chopped
2 teaspoons black tea leaves (such as Darjeeling or Assam)
1 cup low-fat buttermilk
1 tablespoon butter, melted
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
1/2 cup flour
3 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups rolled oats

Preparation

Combine first 5 ingredients in a small saucepan over medium heat.
Cover and cook 15 minutes.
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.
Add butter, vanilla and eggs; stir well with a whisk.
Combine flour, sugar, baking soda, baking powder and salt.
Add flour mixture to milk mixture; stir until combined.
Stir in oats.
Cover and let stand 15 minutes.
Pour about 1/4 cup per pancake.
Cook until lightly browned.