Creme Brulee Pancakes

My girlfriend's love of pancakes and creme brulee ice cream made me decide to try and combine the two. The crunchy sugar crust is a nice addition to the traditional pancake. These pancakes are light, fluffy, and so rich and sweet they don't need syrup.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 231 Calories

Ingredients

• 1 egg
• 1 tablespoon white sugar
• 1 ½ cups all-purpose flour
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• ¼ cup white sugar
• 2 tablespoons brown sugar
• ¼ teaspoon ground cinnamon
• 1 ¼ cups milk
• 3 tablespoons butter, melted
• 3 ½ teaspoons baking powder
• ¼ cup heavy cream
• 1 teaspoon butter, or as needed

Recipe Instructions

Step 1

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.

Step 2

Stir 1/4 cup white sugar with brown sugar and cinnamon in a small bowl.

Step 3

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.