Description
Delight in these fluffy Biscoff Pancakes, perfectly balanced with a smooth Biscoff-spread-infused batter and topped with luscious Biscoff cream, fresh banana slices, and crunchy Lotus biscuits. Ideal for a luxurious breakfast or brunch treat, this recipe blends the comforting flavors of caramelized Biscoff spread with light, airy pancakes.
Ingredients
Pancakes
- 240g (2 cups) self-raising flour
- 4g (1 tsp) baking powder
- 24g (2 tbsp) light brown sugar
- 300ml (1¼ cup) milk
- 30ml (2 tbsp) Biscoff spread, melted
- 2 large eggs
- 15ml (1 tbsp) vegetable oil
- 5ml (1 tsp) vanilla bean paste
- 5ml (1 tsp) vegetable oil for cooking
Biscoff Cream
- 250ml (1 cup) double / heavy cream
- 30ml (2 tbsp) Biscoff spread, melted
- Freshly chopped banana, to serve
- Lotus biscuits, to decorate
- Additional Biscoff spread, for drizzling
Instructions
- Prepare dry ingredients: In a bowl, combine the self-raising flour, baking powder, and light brown sugar. Stir well to evenly distribute all components, then set aside for use later.
- Melt Biscoff spread: Place the Biscoff spread in a small microwave-safe bowl and heat in 10-second bursts until completely melted and runny, being careful not to burn it.
- Mix wet ingredients: In a stand mixer bowl, add the milk, melted Biscoff spread, eggs, vegetable oil, and vanilla bean paste. Whisk these ingredients together on medium speed until the mixture is smooth with no lumps.
- Incorporate dry ingredients: With the mixer running on a slow speed, gradually add the flour mixture one tablespoon at a time, making sure it fully incorporates into the wet ingredients. Periodically scrape the sides of the bowl to ensure an even batter consistency.
- Heat cooking pan: Warm a nonstick frying pan or a cast iron skillet over medium heat. Add 5ml (1 tsp) of vegetable oil to lightly grease the surface.
- Cook pancakes: Ladle an appropriate portion of batter onto the hot pan. Cook for 1–2 minutes, watching for bubbles forming in the center and the edges beginning to brown. Carefully flip the pancake and cook the other side for an additional 1–2 minutes until golden and cooked through. Transfer cooked pancakes to a plate and keep warm. Repeat with remaining batter.
- Make Biscoff cream: Whip the double or heavy cream in a clean bowl until soft peaks form, then gently fold in the melted Biscoff spread until it is completely integrated and smooth.
- Assemble and serve: Stack the cooked pancakes and generously top with the Biscoff cream. Garnish with freshly chopped banana slices, Lotus biscuits, and a drizzle of extra melted Biscoff spread for added indulgence. Serve immediately and enjoy!
Notes
- Use self-raising flour as specified to ensure fluffy pancakes; if unavailable, combine all-purpose flour with baking powder accordingly.
- Melt the Biscoff spread gently in the microwave to avoid burning; alternatively, place the jar in warm water for a similar effect.
- Keep cooked pancakes warm by covering them loosely with foil or placing them in a low oven (around 90°C / 200°F) until serving.
- For a dairy-free version, substitute double cream with coconut cream and use a vegan-friendly Biscoff spread.
- Fresh banana slices add natural sweetness and freshness but can be replaced with other fruits like strawberries or blueberries if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: British
