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Pancake Batter:

  • Cake flour 350.0 g
  • Baking powder 10.0 g
  • Sugar 140.0 g
  • Eggs 2.0 pc
  • Milk 500.0 ml
  • Oil 20.0 ml

Rooibos Crème Brûlée:


  • Garnish Candied walnut crumble and cinnamon
  1. Pancake Batter:

    • Sift all dry ingredients. Mix wet ingredients. Whisk wet ingredients into dry and chill for 30 minutes.
    • Heat a non-stick pan on medium to high heat. Once hot, pour a spoonful of the mixture into the centre and swirl until desired shape forms. Once it starts to lift from the sides of the pan – flip over.
  2. Rooibos Crème Brûlée:

    • Mix Carte d’Or Crème Brûlée powder and milk to form a slurry. Steep cream, 5 Joko Rooibos teabags and 1 cinnamon stick on medium heat for 10 minutes.
    • Remove teabags, and increase heat. Once it comes to the boil, whisk in slurry, lower heat and simmer for 3 minutes.
    • Pour mixture into a bowl and chill completely until set.
  3. Assemble:

    • To assemble, layer each pancake with crème brûlée mixture, alternating with some chopped candied walnut crumble and cinnamon.
    • Garnish with a dusting of cinnamon and candied walnut crumble.