Tea Syrup

• Put tea bags, cloves, cardamon, all spice, ginger, anise, peppercorns,sugar, cinnamon and 6 cups of water in a medium saucepan. Bring to a boil, reduce the heat and simmer for 25 minutes. Remove from the heat and keep aside for  30 minutes or overnight.

Buckwheat pancakes

• In a large bowl mix together all the ingredients for the batter: buckwheat flour, butter, baking powder, salt, honey, milk and egg.  Mix until well combined. If you use brown sugar, first mix dry ingredients (flour, salt, baking powder and sugar) and then add wet ingredients.
• Heat a non-stick frying pan over a medium high heat and grease with some butter using a paper towel.
• Using a measuring spoon/ cup, take 1/3 cup of batter and pour it into the pan. If your pan is big enough, fry 2-3 pancakes at a time. When bubbles start appearing on the top of the pancakes, flip them, using a spatula. Cook about 2 minutes, until brown and cooked through. Transfer to a plate. Repeat the same with the remaining batter.
• Top with peach wedges, whipped cream  and serve with tea syrup or honey.