Fluffy earl grey infused pancakes topped with vanilla ice-cream and sticky brown sugar boba. A delightful fusion of pancakes and boba for a unique dessert experience.
1: Add your earl grey tea bags and soy milk into a saucepan and simmer gently until infused. Set aside to cool. Pour back into measuring cup and top with extra milk or water to make 1 cup as mixture will reduce after being cooked.
2: Cook your pearls in boiling water until softened. Drain then return to hot along with brown sugar. Cook until the sugar has dissolved and mixture has slightly thickened (it will continue to thicken as it cools). Set aside.
3: Pour your cooled tea into a bowl along with vanilla and vinegar. Whisk well.
4: Add in your remaining dried ingredients and whisk until just smooth.
5: Heat up a nonstick pan on medium heat and use 1/4 cup batter to form each pancake. Cook for 2 mins until bubbly and matte on one side, flip then cook on the other for another minute.
6: Stack the pancakes up and top with ice-cream, the prepared pearls and icing sugar. Enjoy immediately while warm!
