Ingredients

• 3 Earls Grey tea bags , divided
• 0.5 cups milk
• 2 tablespoons confectioners' sugar
• 3 eggs
• 0.5 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons unsalted butter
• 1 apple - peeled , cored, and thinly sliced
• 4 tablespoons packed brown sugar
• 1 pinch ground nutmeg
• 1 pinch cinnamon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat milk in a small saucepan over medium heat until simmering. Place 2 tea bags in a bowl and pour hot milk on top. Steep for 5 minutes.
3. 3 Carefully squeeze tea bags to release as much liquid as possible; discard tea bags. Let milk cool completely.
4. 4 While tea is steeping in the milk, remove tea leaves from remaining tea bag. Grind into a powder using a spice grinder or mortar and pestle. Combine 1/2 the ground tea with confectioners' sugar in a small bowl. Reserve remaining ground tea.
5. 5 Whisk eggs, flour, tea-infused milk, vanilla extract, and salt together in a large bowl until smooth. Pour batter through a mesh sieve to remove any remaining lumps.
6. 6 Melt butter in a 10-inch cast iron skillet over medium-high heat. Immediately add apple slices, brown sugar, reserved ground tea, nutmeg, and cinnamon. Cook and stir until apples are tender, 4 to 5 minutes. Pour batter on top and transfer the pan to the preheated oven.
7. 7 Bake until pancake is set, puffed, and golden brown, 13 to 15 minutes.
8. 8 Shake skillet to loosen pancake and transfer to a serving plate. Dust with Earl Grey-sugar mixture.

Nutrition per serving