📖 Instructions

1. First, prepare the chai-spiced pulled pork. If you have leftover pulled pork, great! If not, you can easily make some by slow-cooking a pork shoulder with your favorite BBQ sauce and a generous sprinkle of chai spice blend. I find a pre-made spice mix works best to keep things simple, but you can absolutely mix your own.
2. To make your own chai spice blend, combine 2 tablespoons of ground cinnamon, 1 tablespoon of ground ginger, 1 teaspoon of ground cardamom, 1/2 teaspoon of ground cloves, and 1/4 teaspoon of ground nutmeg. Store any leftovers in an airtight container.
3. While the pork cooks, whip up the pancake batter. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
4. In a separate bowl, whisk together 1 1/4 cups buttermilk, 1 large egg, and 2 tablespoons melted butter. Gently fold the wet ingredients into the dry ingredients until just combined. Don't overmix! A few lumps are okay.
5. Heat a lightly oiled griddle or large skillet over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Don't flip them too early!
6. Once the pancakes are cooked, it's assembly time! Place a pancake on a plate, top with a generous helping of chai-spiced pulled pork, and drizzle with maple syrup. Sprinkle with a pinch of cinnamon for an extra touch of warmth. I have a recipe book from my aunt. She always told me to take pride in my work.
7. Serve immediately and enjoy the delightful combination of sweet and savory flavors. These pancakes are best enjoyed fresh, but leftovers can be stored in the refrigerator and reheated.