BLACK CHAI POACHED PLUMS WITH CHAI PANCAKES

This is definetly worth a try as the plums mingle deliciously with this amazing Bowerbird Tea

Serves 4

FOR THE POACHED PLUMS

6-10 firm medium-sized plums 3 Tbspn black chai tea 3 cups water 1 vanilla bean, split, optional

Cut the plums in half and remove the seeds. If you would like to remove the skins, lightly score the plum skin to make them easier to remove after poaching. (I'm lazy, so I left my skins on with no ill effect.)

In a pot with a tight-fitting lid, combine the tea leaves, vanilla bean, and water and bring to a boil with the lid on. Poach the plums in the tea for 3-5 minutes until fork-tender, then remove from the poaching liquid.

If you want the poaching liquid to be more of a syrup, simply reduce over high heat until you get the desired consistency.

FOR THE PANCAKES

Makes 8

2 cups milk

1 dessertspoon tea 2 eggs 55g butter, melted ½ tsp vanilla 1 cup flour 2 Tbsp sugar 2 tsp baking powder ½ tsp salt

Method

Warm the milk with the tea and bring to the boil, remove immediately from the heat and cool.  Strain the milk and discard the tea.

Combine spice-infused milk, eggs, melted butter, and vanilla extract in a bowl and whisk thoroughly. Add the flour, sugar, baking powder, and salt and mix until smooth. Batter should be thick and fluffy, but if it is too thick and difficult to stir, thin it with a tiny dash of milk. Oil lightly a medium hot skillet. Cook the pancakes slowly over medium heat, making sure that your skillet is always well-greased. Serve pancakes with poached plums.