The earthy flavor of rooibos tea, combined with sugary brûlée, creates a breakfast favorite that can satisfy any sweet tooth! The pancake has officially been raised to a higher level of sophistication! Enjoy these any time of day, no need to wait for tomorrow morning!
Ingredients:
- 3 rooibos tea bags, or use enough loose to brew a strong tea
- 2 cups boiling water
- 2 cups pancake mix
- 1/4 cup butter (or as needed)
- 1/4 cup brown sugar
- 1/2 cup pecan halves (optional)
Directions:
- Steep the rooibos tea bags or loose tea in the water for 5 minutes; remove tea and allow tea to cool.
- Heat a skillet over medium-low heat until a drop of water on the surface sizzles for a moment before disappearing. Whisk together 1 1/2 cups cooled tea with the pancake mix.
- Melt 1 teaspoon butter in the center of the skillet. Place 4 to 5 pecan halves into the melting butter. Pour about 1/3 cup pancake batter directly over pecans and butter. Sprinkle 1/2 tablespoon brown sugar over the top of the pancake, and add another thin pat of butter over the sugar.
- When the edges of the pancake appear dry and bubbles form on the top, turn and cook until lightly browned, about 40 seconds. Remove from pan; add any melted sugar from the pan to the top of the pancake. Repeat with remaining pancake mix, butter, pecans, and sugar.
(Note: Picture shown not representative of actual recipe.)
