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Rooibos Brulee Pancakes
Rooibos Brulee Pancakes
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Prep Time:
12 minutes
Cook Time:
18 minutes
Total Time:
45 minutes
Decadent rooibos tea pancakes with toasted pecans, brown sugar, and butter for rich flavor, no need for extra butter or syrup.
Ingredients:
  • 3 rooibos tea bags
  • 2 cups boiling water
  • 2 cups complete pancake mix (such as Aunt Jemima's Buttermilk Complete®)
  • 0.25 cup butter, or as needed
  • 0.25 cup brown sugar
  • 0.5 cup pecan halves
Instructions:
  • Steep rooibos tea bags in water for 5 minutes, then discard the tea bags and let the tea cool.
  • Preheat a skillet over gentle heat until a drop of water sizzles briefly before vanishing. Combine 1 1/2 cups of cooled tea with the pancake mix, whisking until smooth.
  • In the center of the skillet, melt 1 teaspoon of butter. Add 4 to 5 pecan halves into the butter and pour 1/3 cup of pancake batter over them. Sprinkle 1/2 tablespoon of brown sugar on top of the pancake and add a thin pat of butter over the sugar.
  • Flip the pancake when the edges dry out and bubbles form on top, cooking until lightly browned for about 40 seconds. Remove from pan and drizzle any melted sugar from the pan onto the pancake. Repeat the process with the rest of the pancake mix, butter, pecans, and sugar.

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