Peach Pancakes and Chai Syrup

-Kale Cloward

I know most of you don't do Chai tea, but I think you could alter the recipe to your liking. It's really good and mostly healthy. My kids didn't even realize they were eating peaches. We ate them with whipped cream on top, of course.

2 (15 oz.) cans peach slices
1/2 C whipping cream (or just milk)
2 eggs, lightly beaten
1 1/2 C whole wheat flour
1 C all purpose flour
1/3 C packed brown sugar
2 tsp baking powder
1 1/4 tsp ground ginger
1 1/4 tsp cinnamon

1. Drain peaches; reserve 1 cup juice. In blender, process peaches until smooth. Transfer to bowl; stir in cream and eggs; set aside.
2. In large bowl, combine flours, brown sugar, baking powder, spices, and 1 tsp salt. Add peach mixture. Stir just until moistened. Pour 1/4 cup batter onto hot, lightly greased griddle; spread into 4 inch circle.

**I ended up having to add quite a bit of water to thin this out enough to pour the batter, but it was still awesome. And I would double the syrup recipe for sure, it doesn't make a whole lot. And I think it would be good without the chai tea, just with some cinnamon or something.

Chai Syrup

Cook and stir the reserved peach juice, 1/4 cup water, 1/4 cup packed dark brown sugar, and 2 teaspoons cornstarch over medium-low until well mixed. Then add 2 spiced chai-flavored black tea bags; cook and stir over medium until slightly thickened; cook and stir 1 minute. Discard tea bags and serve.