Earl Gray infused pancakes

Heat the milk in a small saucepan over medium heat. Remove from heat just before boiling.

Add the loose tea and let it steep for 3 to 8 minutes. Pour the tea-infused milk through a sieve and let it cool to room temperature.

Mix all dry ingredients in a large mixing bowl.

In another bowl, mix all wet ingredients until smooth, including the milk infusion.

Make a well in the center of the dry ingredients and pour the wet mixture into it.

Mix gently with a spatula until well combined. Do not overmix or mix too vigorously, as this will make the pancakes tough. A few lumps are fine.

Heat a knob of butter in a pan and pour in the batter. Bake pancakes with a diameter of about 15 centimeters.

As soon as bubbles form, flip the pancakes and bake them briefly until golden brown.

Serve the pancakes warm with your favorite toppings.