Cherry Chai Ginger Pancakes

Buttermilk pancakes with a punch of ginger, topped with fresh whipped cream & a dollop of our cherry chai jam. The perfect winter morning warm up!

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Serves 4 (makes 8 pancakes)

Ingredients

- 1⅓ cups all-purpose flour

- 3 tablespoons sugar

- 1 tsp ground ginger
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt

- 2 large eggs

- 1¼ cups buttermilk
- 2 tbsp unsalted butter, melted
- 1 jar Cherry Chai Jam

Directions

- Whisk flour, ginger, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk eggs, buttermilk, and butter in a separate bowl; stir into dry ingredients until just combined (some lumps are okay).
- Heat a griddle or large skillet over medium; brush with oil.
- Working in batches, scoop ⅓-cupfuls of batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer.
- Top with fresh whipped cream topped with Cherry Chai Jam, serve with maple syrup on the side.