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Rooibos Brûlée Pancakes

August 26, 2014

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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!

Adapted from Yummly.com

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:

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

(Note: Picture shown not representative of actual recipe.)

The post Rooibos Brûlée Pancakes appeared first on The Daily Tea.



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