Rooibos Brulee Pancakes Recipes

DUTCH BABIES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large bowl, whip all of the eggs along with the whipping cream and salt, until fluffy. Fold in the flour, and pour the mixture into four 9-inch cake pans.
• Bake at 450 degrees F (230 degrees C) for 15 to 20 minutes.

CREME BRULEE PANCAKE

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.

CREME BRULEE PANCAKES

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.