Oatmeal-Chai Buttermilk pancakes

I ran into the March 2007 issue of Cooking light and found several gems, the first:

OATMEAL-CHAI BUTTERMILK PANCAKES

Ingredients

* 1 1/2 cups 1% low-fat milk
* 12 whole cloves
* 8 cardamom pods, crushed
* 1 (3-inch) cinnamon stick, broken
* 1 (1-inch) piece peeled fresh ginger, coarsely chopped
* 2 teaspoons black tea leaves (such as Darjeeling or Assam)
* 1 cup low-fat buttermilk
* 1 tablespoon butter, melted
* 1 1/2 teaspoons vanilla extract
* 2 large eggs, lightly beaten
* 1/2 cup all-purpose flour (about 2 1/4 ounces)
* 3 tablespoons brown sugar
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2 cups regular oats


Preparation

Combine first 5 ingredients in a small saucepan over medium heat. Cover and cook 15 minutes. Remove from heat; stir in tea leaves, and steep 2 minutes. Strain mixture through a sieve into a large bowl; discard solids. Stir in buttermilk; cool to room temperature. Add butter, vanilla, and eggs; stir well with a whisk.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking soda, baking powder, and salt. Add flour mixture to milk mixture; stir until combined. Stir in oats. Cover and let stand 15 minutes. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
Nutritional Information

Calories:
249 (24% from fat)
Fat:
6.6g (sat 2.7g,mono 2g,poly 0.8g)
Protein:
10.6g
Carbohydrate:
37.8g
Fiber:
2.8g
Cholesterol:
80mg
Iron:
2.3mg
Sodium:
589mg
Calcium:
199mg