Methods/steps

Combine milk and Chai Spice in a small saucepan over medium heat. Cover and cook 20 minutes. Remove from heat, stir in buttermilk and cool to room temperature. Add butter, vanilla extract and eggs, stir well with a whisk. In a bowl, combine flour, sugar, baking soda, baking powder and salt. Add milk mixture to flour mixture and stir until combined. Cover and let stand 15 minutes. Pour about ¼ cup batter per pancake onto a hot, nonstick griddle or nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes and cook 2 minutes or until bottoms are lightly browned.

Serve with Agasweet cinnamon, almond or vanilla agave nectar.