Heat water in kettle or pot, until almost boiling. Pour over tea bags in a large mug or heat-proof bowl and steep for 5 minutes. Remove bags and allow tea to cool.
Heat skillet over medium-low heat (375 F).
Add 1 1/2 cups of cooled rooibus tea to pancake mix. Whisk until lumps disappear. If the directions on the pancake mix box recommend a different water-to-mix ratio, follow those directions replacing the water with the strongly brewed tea.
Skillet is ready when drops of water sizzle for a few moments before disappearing on the surface. Lightly grease skillet by melting pad of butter in the center, place 4-5 whole pecans in the center of the skillet (optional) and pour about 1/3 cup pancake mix directly over pecans and butter.
As pancake cooks on one side, sprinkle about 1/2 Tbsp brown sugar on uncooked top and add another thin pad of butter over sugar.
When edges of the pancake appear dry and bubbles appear on the top, flip the pancake with a spatula and cook the other (sugar) side for about 30-45 seconds.
Remove from heat and place brulee side up on a plate. Collect extra caramelized sugar from the skillet and add it on top of the pancake before the sugar burns.
Repeat until pancake mix is gone.
Cooking the pecans on the bottom side of the pancake toasts them more than sprinkling them on top, and the brown sugar will caramelize on the top side once that is flipped onto the skillet. This pancake is so rich and bursting with flavor, you shouldn't need butter or syrup at the table.