Carrot Cake Rooibos Pancake Recipe

This past Mothers day I found myself wondering what I could make for my wife, mother of our two kids, for breakfast and then I had an a-ha moment. They turned out great and I just had to share the recipe. So all you Dads out there that want to impress with just a simple variation here you go.

Ingredients

1 tbsp Carrot Cake Rooibos
2 cups boiling water
2 cups pancake mix (any brand will do)
1/4 cup butter, or as needed
1/4 cup brown sugar
1/2 cup pecan halves (optional)

Directions:

1. Steep the rooibos tea in the water for 5-10 minutes; allow tea to cool.
2. Heat a skillet over medium-low heat. 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.

Now serve and collect praise.

Makes about 8 pancakes.

For another treat to go with Carrot Cake Rooibos, check out our Carrot Cake Muffins Recipe.