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Step 1
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| In a small bowl, combine tea and hot water and let sit for 2 minutes. |
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Step 2
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| In the meantime, heat milk in small saucepan on the stove and bring to a slow boil. Take milk off heat and add pre-soaked tea (without straining). Cover and steep for an additional 7 minutes, then strain and chill in the refrigerator for 10 minutes. |
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Step 3
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| Combine milk, sugar and eggs in a blender and blend until smooth and frothy. Add flour and salt and blend just to combine. Cover and let chill for at least 30 minutes in the refrigerator. |
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Step 4
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| Heat a medium non-stick skillet over medium-high heat and brush with melted butter. Ladle in about ¼ cup batter and swirl to coat the bottom of the skillet. Cook for 3-4 minutes and then carefully flip, cooking for an additional 15-20 seconds. Transfer to plate and repeat with the remaining butter and batter. |
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Step 5
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| Serve with fresh berries, bananas, maple syrup, honey, whipped cream – whatever floats your boat! |
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