Description
A delightful stack of pancakes infused with Biscoff spread, topped with Biscoff whipped cream and garnished with bananas and Lotus biscuits.
Ingredients
Scale
- 2 cups self-raising flour (240 g)
- 1 tsp baking powder (4 g)
- 2 tbsp light brown sugar (24 g)
- 1 1/4 cups milk (300 ml)
- 2 tbsp Biscoff spread, melted (30 ml)
- 2 large eggs
- 1 tbsp vegetable oil (15 ml)
- 1 tsp vanilla bean paste (5 ml)
- 1 cup double/heavy cream (250 ml)
- 2 tbsp Biscoff spread, melted (30 ml)
Instructions
- In a bowl, mix self-raising flour, baking powder, and light brown sugar until evenly blended.
- 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.
- With mixer running on low speed, gradually add dry ingredients one tablespoon at a time, scraping bowl sides to ensure even mixing.
- 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.
- Whip double/heavy cream to soft peaks. Gently fold in the melted Biscoff spread until fully combined.
- Top pancakes with Biscoff whipped cream, freshly chopped banana, Lotus biscuits, and an additional drizzle of Biscoff spread. Serve immediately and enjoy.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake stack
- Calories: 550
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 150 mg