Yes, a small amount of brewed herbal tea can flavour pancake batter. The best approach is to replace part of the liquid in a familiar recipe, keeping the flour, egg and fat balance largely intact.
A simple crêpe-style batter
Whisk 100 g plain flour with one egg, 150 ml milk, 100 ml cooled brewed herbal tea and a small pinch of salt. Add one teaspoon of melted butter or neutral oil. Whisk until smooth and leave to rest briefly while preparing the pan.
Lemongrass is a useful first flavour to try with fruit toppings. Brew it as directed and strain before measuring. Do not add dry tea bag contents directly to the batter: the texture is a separate issue from the flavour.
Cook a test pancake
Heat a lightly greased frying pan over a medium heat. Add a small ladleful of batter, tilt to spread and cook until the underside sets and colours. Turn carefully and finish the other side. Make a small first pancake to check the batter and heat before cooking the rest.
If the batter needs loosening, add a little milk at a time. If the tea flavour is subtle, notice whether your topping complements it before deciding to change the recipe.
Choose a topping with space for the tea
Pear, stewed apple or a modest spoonful of coconut yoghurt can work as starting points. A strong chocolate sauce may dominate a delicate lemongrass flavour, which is fine if that is the breakfast you want, but less useful for a comparison.
The point is to try a new pancake flavour with ingredients you already enjoy. Tea is contributing taste, not replacing the structural role of eggs or flour.
Related reading: How to Make Herbal Tea: A Simple Brewing Guide.
Explore our free Herbal Tea Wellness Guide for more about K&M Herbs. For a product question, contact us.