Mini Apple Chai Short Stacks

One of my favorite things about fall is that there is definitely not a shortage of pumpkin spice flavored things. Pumpkin coffee? Dunkin Donuts and Starbucks have it covered, hot or iced. Pumpkin frozen yogurt, why not? Not much of a frozen yogurt fan? Perhaps pumpkin cheesecake ice cream from Ben and Jerry's is more your taste. As much as I love all of these things, I do feel that there is another great fall flavor that is often overlooked in the midst of the pumpkin spice craze. The spices used in chai make it similar in taste to pumpkin and in my opinion, equally as yummy. The inspiration for this recipe is derived from chai tea latte concentrate, purchased in Nectar. With the exception of eggs, all other ingredients may be purchased at either Varsity Marketplace, Varsity Morgan, or Varsity Towers. Based upon the calculated cost per serving of each ingredient, this alternative-to-pumpkin breakfast appetizer will cost you $4.09 or per $0.41 serving. This does not include the cost of cooking spray or salt.

Mini Apple Chai Short Stacks
Yield: 10 short stacks of 3 mini pancakes, apple wedge, and 2 tablespoons apple chai syrup
Total Cost: $4.09 (does not include the cost of cooking spray or salt)
For the pancakes:

• 1 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup Oregon Chai chai tea latte concentrate
• 1/2 cup milk
• 2 tablespoons vegetable oil
• 1 egg, beaten
• 1 apple

For the syrup:

• 1 cup sugar
• 1/4 cup apple juice
• 1/4 cup chai

Prepare the syrup by combining the sugar, apple juice, and chai in a saucepan. Bring to a boil, stirring until the sugar is completely dissolved. When the syrup begins to boil, reduce the heat, cover, and allow to simmer for 10 minutes without stirring. Meanwhile, cut apple in half. Dice one half into small pieces and set aside. Cut other half into wedges. Cut wedges in half and set aside for topping. Remove syrup from the heat and allow to cool for 15 minutes.

Combine flour, baking soda, baking powder, and salt in a medium bowl.In a separate bowl, mix together the chai, milk, vegetable oil, and egg.

Add the wet mixture to the flour mixture and stir until mixed. Fold in the apples.

Pour batter by the tablespoonful onto a frying pan that has been heated over medium heat and sprayed with cooking spray. Cook for 1 minute on each side or until golden brown.

Stack together 3 pancakes and secure with a toothpick. Top each short stack with an apple wedge and garnish with apple chai syrup. 

Reviews
 "So appley."