Rooibos Brulee Pancakes

Ingredients

• Servings: 8
• 3 rooibos tea bags
• 2 cups boiling water
• 2 cups complete pancake mix (such as aunt jemima's buttermilk complete®)
• 1/4 cup butter, or as needed
• 1/4 cup brown sugar
• 1/2 cup pecan halves (optional)

Recipe

Preparation Time: 12 mins Cook Time: 18 mins Ready Time: 45 mins


• steep the rooibos tea bags in the water for 5 minutes; remove tea bags 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.