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Biscoff pancakes

Name: Biscoff pancakes
Total time: 35 min
Ingredients: butter 25g, plus extra for cooking; Biscoff biscuit spread 60g; self-raising flour 200g; baking powder 1½ tsp; golden caster sugar 1 tbsp; eggs 3 large; milk 175ml; Biscoff biscuit spread 80g; whole milk 3 tbsp; banana 1, sliced; pecans a handful (about 30g), toasted and chopped

35 minutes
serves 4
Easy

Ever thought of swirling Biscoff through your next batch of pancakes? Give it a whirl for an indulgent brunch dish, served with a Biscoff drizzle, toasted pecans and sliced banana

By Adam Bush

Published: February 2, 2021 at 3:06 pm

Make our Biscoff pancakes, then check out our easy American pancakes, Nutella pancakes, healthy banana pancakes and more delicious pancake recipes.

Ingredients

butter 25g, plus extra for cooking
Biscoff biscuit spread 60g
self-raising flour 200g
baking powder 1½ tsp
golden caster sugar 1 tbsp
eggs 3 large
milk 175ml

BISCOFF TOPPING

Biscoff biscuit spread 80g
whole milk 3 tbsp
banana 1, sliced
pecans a handful (about 30g), toasted and chopped

Method

Step 1

Put the butter and biscoff spread into a small pan and heat gently until melted. Mix together the self-raising flour, baking powder, sugar and a pinch of salt in a bowl, then make a well in the middle. Add the melted butter mixture, then the eggs and milk. Whisk until smooth.
Step 2

Heat a large non-stick frying pan over a medium heat and brush with a little melted butter. Working in batches, spoon in enough batter to make several small pancakes at a time, cooking for 2-3 minutes on each side or until set. Keep warm in a low oven while you cook the rest.
Step 3

Meanwhile, make the biscoff topping. Heat the biscoff spread and milk in a small pan until melted and saucy. Pile up a few pancakes on each plate, top with a few banana slices and toasted pecans, then drizzle over the biscoff sauce.