Serves: 2

Fluffy pancakes meet the crackly caramelised sugar topping of a classic crème brûlée – the ultimate indulgence!

INGREDIENTS

For the pancakes

• 170g (1 cup) Better Batter Pancake Mix
• 1/2 cup, milk of choice
• 1 egg
• 1 tsp oil
• 1 cup COYO (coconut yoghurt)

For the topping:

• COYO custard (or your favourite custard)
• 1 tbsp sugar (or as much as you desire!)

METHOD

1. Prepare the batter: In a mixing bowl, whisk together the egg, milk, and oil until smooth. Add the pancake mix and whisk until fully combined.
2. Cook the pancakes: Heat a large non-stick frying pan over medium heat and grease with butter or cooking spray.
3. Portion & flip: Pour ¼ cup of batter into the pan for each pancake. Cook until bubbles form on the surface, then carefully flip. Cook for another 1-2 minutes or until golden.
4. Repeat: Transfer the cooked pancakes to a plate and continue with the remaining batter, greasing the pan as needed.
5. Assemble: Stack the pancakes and spread a generous layer of COYO custard on top.
6. Caramelize: Sprinkle 1 tbsp of sugar evenly over the custard and use a kitchen blowtorch to caramelize until golden and crackly.
7. Serve & enjoy: Dig in immediately for that satisfying brûlée crunch!
   

SERVING SUGGESTIONS