Creme Brulee Pancakes

Recipe View In a mixing bowl, whisk together the egg, melted butter, vanilla extract, and 1 tablespoon of granulated sugar until well combined. (2 minutes)

Recipe View Gradually whisk in the milk and heavy cream until the mixture is smooth and homogenous. (1 minute)

Recipe View In a separate bowl, sift together the flour, baking powder, and salt. (2 minutes)

Recipe View Gently fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. (3 minutes)

Recipe View In a small bowl, combine the 1/4 cup granulated sugar, brown sugar, and cinnamon for the topping. Mix well and set aside. (1 minute)

Recipe View Heat 1 teaspoon of butter in a non-stick skillet or griddle over medium-low heat. (2 minutes)

Recipe View Once the butter is melted and the skillet is hot, scoop about 3 tablespoons of batter onto the skillet for each pancake. (1 minute)

Recipe View Immediately sprinkle the top of each pancake with about 2 teaspoons of the cinnamon-sugar mixture, ensuring an even layer. (1 minute)

Recipe View Cook the pancakes until the bottoms are golden brown and bubbles start to form on the surface, about 2-3 minutes.

Recipe View Carefully flip the pancakes and cook for another 2-3 minutes, or until the cinnamon sugar melts and caramelizes into a crisp crust and the pancake is cooked through. (3 minutes)

Recipe View Repeat with the remaining batter and cinnamon-sugar mixture, adding more butter to the skillet as needed.

Recipe View Serve the pancakes immediately. For the best texture, avoid stacking them while hot to prevent the sugar crust from softening. Enjoy!