Best Rooibos Brulee Pancakes Recipes

CREME BRULEE PANCAKES

Creme Brulee Pancakes image

My girlfriend's love of pancakes and creme brulee ice cream made me decide to try and combine the two. The crunchy sugar crust is a nice addition to the traditional pancake. These pancakes are light, fluffy, and so rich and sweet they don't need syrup.

Provided by CoveredinBeeees

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 45m

Yield 8

Number Of Ingredients 13

Ingredients

1 egg
3 tablespoons butter, melted
1 tablespoon vanilla extract
1 tablespoon white sugar
1 ¼ cups milk
¼ cup heavy cream
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
¼ cup white sugar
2 tablespoons brown sugar
¼ teaspoon ground cinnamon
1 teaspoon butter, or as needed

Steps:

Whisk egg with 3 tablespoons melted butter, vanilla extract, and 1 tablespoon white sugar in a bowl until thoroughly combined; whisk in milk and cream. Sift flour with baking powder and salt in a separate bowl; stir flour mixture into liquid ingredients to make a smooth batter.
Stir 1/4 cup white sugar with brown sugar and cinnamon in a small bowl.
Melt 1 teaspoon butter in a skillet over medium-low heat. Scoop up about 3 tablespoons of batter and pour into skillet. Sprinkle top of pancake with about 2 teaspoons of cinnamon sugar in an even layer; cook pancake until bottom is golden brown, 2 to 3 minutes. Flip pancake over onto sugared side and cook until the cinnamon sugar melts into a crust, about 3 minutes. Repeat with remaining batter and cinnamon sugar. Let pancakes cool without stacking to avoid softening the sugar crust.

Nutrition Facts : Calories 230.7 calories, Carbohydrate 31.9 g, Cholesterol 49.3 mg, Fat 9.2 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 5.5 g, Sodium 567.1 mg, Sugar 13.2 g

ROOIBOS BRULEE PANCAKES

Rooibos Brulee Pancakes image

Ordinary pancake mix gets a decadent kick from tea and brown sugar. Cooking the pecans on the bottom side of the pancake toasts them more than sprinkling them on top, and the brown sugar will caramelize on the top side once the pancake is flipped in the skillet. This pancake is so rich and bursting with flavor, you shouldn't need butter or syrup at the table.

Provided by CVH

Categories Pancakes

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

3 rooibos tea bags
2 cups boiling water
2 cups complete pancake mix (such as Aunt Jemima's Buttermilk Complete®)
¼ cup butter, or as needed
¼ cup brown sugar
½ cup pecan halves

Steps:

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.

Nutrition Facts : Calories 496.4 calories, Carbohydrate 62.9 g, Cholesterol 44.2 mg, Fat 24.4 g, Fiber 3.1 g, Protein 8 g, SaturatedFat 8.8 g, Sodium 878.9 mg, Sugar 13.9 g