Peach Pancakes and Chai Syrup

*from BHG

Pancakes:

• 2 (15 oz) cans peach slices (juice pack)
• 1/2 c whipping cream
• 2 eggs, slightly beaten
• 1-1/2 c oat flour or whole wheat flour
• 1 c all-purpose flour
• 1/3 c packed brown sugar
• 2 tsp baking powder
• 1-1/4 tsp ground ginger
• 1-1/4 tsp ground cinnamon
• 1 tsp salt
• fresh or frozen chopped peaches

1. Drain peaches; reserve 1 c juice.
2. In blender process peaches until smooth.
3. Transfer to bowl; stir in cream and eggs; set aside.
4. In large bowl, combine flours, brown sugar, baking powder, spices, and 1 tsp salt.
5. Add peach mixture.
6. Stir just until moistened.
7. Pour 1/4 c batter onto hot, lightly greased griddle; spread to 4-inch circle.
8. Cook over medium heat 1-2 minutes per side.
9. Serve with Chai syrup (below) and chopped peaches.

Chai Syrup:

• 1  reserved peach juice from Step 1 Above.
• 1/4 c water
• 1/4 c packed dark brown sugar
• 2 tsp cornstarch.
• 2 spiced chai-flavor black tea bags

1. Combine all ingredients (except tea bags in pot over medium-low heat, stirring often.
2. Add tea bags.
3. Cook and stir over medium until slightly thickened.
4. Cook an stir 1 minute more.
5. Discard tea bags.
6. Pour over pancakes.

Makes 6 servings.