26/07/2026
At the Farm Table 🌿
Rooibos pancakes are seriously underrated, the tea adds the subtlest flavour without overpowering, leaving you with the fluffiest pancakes you’ll ever make.
🥞 Rooibos Pancakes (Makes 6–8)
Ingredients
• 1 cup (240 ml) milk
• 2 rooibos tea bags (or 2 tsp loose-leaf rooibos)
• 1½ cups (190 g) all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• ¼ tsp salt
• 1 egg
• 2 tbsp melted butter (plus extra for cooking)
• 1 tsp vanilla extract
Method
1. Warm the milk until hot but not boiling. Add the rooibos tea bags and steep for 10–15 minutes. Remove the tea bags and let the milk cool slightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, whisk the rooibos-infused milk, egg, melted butter, and vanilla.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix—a few lumps are perfectly fine.
5. Let the batter rest for 5–10 minutes.
6. Heat a lightly buttered pan over medium heat. Pour about ¼ cup of batter per pancake.
7. Cook until bubbles appear and the edges begin to set (2–3 minutes), then flip and cook for another 1–2 minutes until golden.
8. Serve warm with honey or, my personal favourite, plenty of maple syrup.
