Description
These Biscoff Pancakes are a sweet and indulgent treat that are perfect for breakfast or brunch. They're easy to make and bursting with flavor!
Ingredients
Units
Scale
Pancake Batter
- 240g (2 cups) self-raising flour
- 4g (1 tsp) baking powder
- 24g (2 tbsp) light brown sugar
- 300ml (1 1/4 cup) milk
- 30ml (2 tbsp) Biscoff spread, melted
- 2 large eggs
- 15ml (1 tbsp) vegetable oil
- 5ml (1 tsp) vanilla bean paste
Whipped Biscoff Cream
- 250ml (1 cup) double / heavy cream
- 30ml (2 tbsp) Biscoff spread, melted
Instructions
- For the Pancakes: Place the flour, baking powder and sugar in a bowl and mix until everything is evenly distributed. Set aside.
- Melt the Biscoff spread in a small bowl in the microwave until it becomes runny. This can easily be done in 10 second blasts in the microwave.
- Place the milk, runny Biscoff, eggs, oil and vanilla in a stand mixer’s bowl and whisk until smooth.
- Keep the mixer running on a slow speed and add the flour mixture one tablespoon at a time until everything is incorporated. Don’t forget to scrape the sides of the bowl to ensure everything is evenly distributed.
- Heat a nonstick frying pan or cast iron skillet and heat 5ml (1 tsp) of oil.
- Ladle a portion onto the frying pan and cook for around 1-2 minutes. When bubbles form in the center and the edges are starting to colour to brown, flip it so that the other side cooks. This should take another minute or two. Place on a plate and keep warm while you cook the rest of the batter in batches until everything is used up.
- For the Biscoff Cream: Whip the double / heavy cream until soft peaks form.
- Gently fold in the Biscoff until everything is evenly distributed.
- Top the pancakes with the cream and freshly chopped banana. Decorate with Lotus biscuits and more drizzled Biscoff spread. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan fry
- Cuisine: American