Wake Up Call! Spiced Thai Tea Multigrain Pancakes

• 2 teaspoons thai tea
• 1 cup thick coconut milk, Chaukoh preferred
• 1/4 cup whole wheat flour regulare or pastry
• 1/4 cup white flour, AP or pastry
• 6 tablespoons cornmeal, stoneground preferred
• 1/4 cup rolled oats, chopped briefly in processor
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 heaping teaspoons kosher salt
• 5 tablespoons packed dark brown sugar
• 2 tablespoons white sugar
• 1/3 cup chopped pecans
• 4 tablespoons melted unsalted butter
• 2 large eggs
• tea infused coconut milk from above
• 1/2- 1 cups buttermilk
• optional 1/2 teaspoon each freshly ground cardamom and ground cinnamon
• unsalted butter for frying

1. Heat coconut milk, stirring, to the point where bubbles form around the outside. Add thai tea, cover , remove from heat and set aside for at least 2 hours. Sieve. (Can be done a few days in advance.)
2. Combine flour through sugar. In another bowl, combine butter through tea infused coconut milk. Combine wet and dry bowls and stir quickly and thoroughly. Add buttermilk to desired thickness. Add pecans and optional spices. (After you cook a sample pancake, if batter is too thick, you can add more buttermilk. If batter is too thin, add a little cornmeal.)
3. Melt a thin coat of butter in non stick skillet over medium high heat. When hot and sizzling, but not brown and burning, drop batter by 1/4 cups, forming approximately 3" pancakes.(easier to fip when this size.) Cook a few minutes til air bubbles show on surface, flip and complete cooking a few more minutes til medium brown on bottom. Serve with warm maple syrup or azuki cream (sweet red bean paste.)

thai tea, coconut milk, whole wheat flour regulare, white flour, cornmeal, rolled oats, baking powder, baking soda, kosher salt, brown sugar, white sugar, pecans, butter, eggs, coconut milk, buttermilk, ground cinnamon, unsalted butter

Taken from food52.com/recipes/17037-wake-up-call-spiced-thai-tea-multigrain-pancakes (may not work)