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In a medium mixing bowl, sift the flour and stir in the sugar, baking powder and salt. Make a well in the center of the dry mixture.
Combine the egg, steeped earl grey tea, and oil in the well of the dry mixture. Stir the wet and dry ingredients together just until moistened. The batter should be lumpy.
Sprinkle in the earl grey tea leaves. You can use them from one tea bag or just loose leaf, crushed. Lightly mix all the ingredients together one last time.
Pour about 1/4 cup of the tea pancake batter onto a hot, lightly greased frying pan. Cook over medium heat about 2 minutes on each side or until golden brown. Once you notice bubbles on the surface of the pancake, gently turn it over to cook on the other side.
Serve warm. Dress up your pancakes with a drizzle of honey, a squeeze of fresh lemon juice and a sprinkle of Earl Grey tea leaves.
