Rooibos Brulee Pancakes

Brewed rooibos tea replaces water in these pancakes made from complete mix, and turned decadent with toasted pecans, brown sugar, and butter. This pancake is so rich and bursting with flavor, you shouldn't need butter or syrup at the table.

• Preparation Time: 12 mins
• Cooking Time: 18 mins
• Total Time: 30 mins
• Calories: 496 Calories

Ingredients

• 2 cups boiling water
• 3 rooibos tea bags
• 0.5 cup pecan halves
• 0.25 cup brown sugar
• 0.25 cup butter, or as needed
• 2 cups complete pancake mix (such as Aunt Jemima's Buttermilk Complete®)

Recipe Instructions

Step 1

Steep the rooibos tea bags in the water for 5 minutes; remove tea bags and allow tea to cool.

Step 2

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.

Step 3

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.

Step 4

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.