Biscoff Pancake Stack (Print Format)
Fluffy pancakes enriched with smooth Biscoff spread, topped with whipped cream and crunchy Lotus biscuit pieces.
# Ingredients:
→ Pancake Batter
01 -
2 cups self-raising flour (240 g)
02 -
1 tsp baking powder (4 g)
03 -
2 tbsp light brown sugar (24 g)
04 -
1 1/4 cups milk (300 ml)
05 -
2 tbsp Biscoff spread, melted (30 ml)
06 -
2 large eggs
07 -
1 tbsp vegetable oil (15 ml)
08 -
1 tsp vanilla bean paste (5 ml)
→ Biscoff Whipped Cream
09 -
1 cup double/heavy cream (250 ml)
10 -
2 tbsp Biscoff spread, melted (30 ml)
# Steps:
01 -
In a bowl, mix self-raising flour, baking powder, and light brown sugar until evenly blended.
02 -
Melt Biscoff spread in the microwave until runny. In a stand mixer, combine milk, melted Biscoff spread, eggs, vegetable oil, and vanilla bean paste; whisk until smooth.
03 -
With mixer running on low speed, gradually add dry ingredients one tablespoon at a time, scraping bowl sides to ensure even mixing.
04 -
Heat a non-stick frying pan or cast iron skillet with 1 tsp (5 ml) oil over medium heat. Pour ladles of batter onto the pan and cook until bubbles appear on the surface and edges brown, about 1 to 2 minutes. Flip and cook the other side until golden, about 1 to 2 minutes more. Keep cooked pancakes warm and repeat until all batter is used.
05 -
Whip double/heavy cream to soft peaks. Gently fold in the melted Biscoff spread until fully combined.
06 -
Top pancakes with Biscoff whipped cream, freshly chopped banana, Lotus biscuits, and an additional drizzle of Biscoff spread. Serve immediately and enjoy.
# Tips:
01 -
Use self-raising flour and baking powder to achieve the fluffiest pancakes. Avoid over-mixing batter and sift dry ingredients for best results.