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
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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.
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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.
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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.
Nutritional Information
- Kcals 635
- Fat 32g
- Saturates 10g
- Carbs 70g
- Sugars 24g
- Fibre 3g
- Protein 15g
- Salt 1.4g
