Mix the flour, baking powder, sugar into a bowl. Then add eggs, melted butter and milk. Whisk until smooth.
Let the batter stand for a few minutes. Heat a non-stick frying pan over a medium heat, add a knob of butter until melted. Pour a ladel of batter into the centre of the pan and wait until small bubbles appear on the surface.
Gently turn over the pancake until golden brown and have risen about 1.5cm in height.
Using a pestle and mortar, crush 2 tablespoons of Brick Lane chai tea to release the flavour from the whole spices. Then add 100ml of water to a saucepan and add 100g of sugar on a medium heat.
Add the crushed chai tea to the pot and leave to infuse and boil for approximately 10 minutes. Leave to cool for an additional 5 minutes.
Infuse out the tea and spices using a strainer and leave to cool. Pour over your pancakes and enjoy!
