Sherry's Raspberry Iced Tea Pancakes

Ingredients:

1 ½ cups Turkey Hill Raspberry Iced Tea (or another fruit-flavor tea)

2 cups ‘just add water’ pancake mix (like Krusteaz, Aunt Jemima, etc.)

¼ c butter or as needed

¼ c brown sugar

½ c halved pecans (optional)

Raspberries or other fruit(optional)

Heat skillet over medium-low heat until a drop of water on surface sizzles before disappearing.

Whisk tea (room temp or cold- not hot) together with pancake mix.

Melt 1 teaspoon butter in center of prepared pan.

Mix 4-5 pecan halves into melting butter (optional).

Pour approximately 1/3 cup pancake batter directly over pecans and add more butter.

Sprinkle ½ Tablespoon of brown sugar over top of pancake and then add another thin pat of butter over sugar.

When edges of pancake appear dry and bubbles form on top turn and cook for about 40 seconds or until lightly browned.  Add melted butter or sugar to taste.

Repeat with remaining pancake mix, butter, pecans and sugar.

Garnish with raspberries or other fresh fruit if desired.

Makes approx. 8 pancakes.

You can make them all up at one time, then freeze them and just reheat in microwave or toaster oven on busy mornings.