Rooibos Brulee Pancakes Food

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 Breakfast and Brunch Pancake Recipes

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

CREME BRULEE PANCAKE

Creme Brulee Pancake image

This pancake has the flavor and texture of a rich creme brulee dessert. Watch it puff up as you cook it before it settles into a rich, thick pancake. Cut it into thick wedges and serve with a sprinkle of powdered sugar and fresh fruit. This is like a cross between a pancake and a souffle. Great company breakfast dish.

Provided by Nana Lee

Categories Breakfast

Time 43m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 1/2 tablespoons butter
1 1/4 cups french vanilla powdered coffee creamer
3/4 cup flour
3 large eggs
1/4 teaspoon salt
1 -2 cup fresh berries (raspberries, strawberries, or blackberries, for example)
maple syrup (optional) or powdered sugar (optional)

Steps:

Preheat oven to 400 degrees F.
Place the butter in a 9-inch glass pie plate and place the dish in the oven for a few minutes to allow the butter to melt.
In a blender, combine the creamer, flour, eggs, and salt, and blend until smooth.
Remove the baking dish from the oven and increase the oven temperature to 425 deg F.
Spread the melted butter around the dish, pour in the batter, and return the dish to the oven.
Bake for 20 minutes.
Reduce the oven temperature to 325 deg F and bake for 8 to 10 minutes more.
Remove from the oven, and let the pancake cool slightly.
Cut the pancake into wedges, place each wedge on a serving plate, and garnish with fresh berries.
Serve with warm maple syrup or powdered sugar if desired.

Nutrition Facts : Calories 364.5, Fat 21.6, SaturatedFat 15.3, Cholesterol 177.7, Sodium 302.6, Carbohydrate 34.3, Fiber 0.6, Sugar 16.5, Protein 8.6

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