Directions: |
Directions:1. First, make a very strong rooibus tea. Bring about 2 c water to a boil, then steep tea bags in water for 4 minutes. Remove the bags and refrigerate until tea is room temperature.
2. Heat skillet over medium-low heat. Prepare pancake batter according to instructions on box, replacing the water with the rooibus tea.
3. Once a few drops of water dance on the skillet for a couple of seconds before vanishing, the skillet is ready. Melt a pad of butter, sprinkle a few chopped pecans directly onto skillet, and pour pancake batter over pecans. Sprinkle about a teaspoon of brown sugar over raw batter on top of pancake, and add another thin pad of butter over top of sugar. When most of the bubbles have popped and the edges of the pancake appear dry, flip the pancake and cook for another 45 seconds or so until done. Carefully and quickly remove the pancake. Continue until all pancakes have been prepared. |
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Notes: |
Personal
Notes: This was the first original recipe I ever developed. When I stayed with Aunt Lisa in Kansas, I made her these as a breakfast treat. The tea needs to be very strongly brewed to impart its delicate, floral aroma to the pancakes. Placing the pecans on the skillet first lets them get toasty and brown while the pancake cooks, and the brown sugar develops into a beautiful caramel in the few seconds it takes the pancake to finish cooking on the other side. These don't need any additional syrup!
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This recipe for Rooibus-Pecan Brulee Pancakes is from