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