Biscoff pancakes
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 25g butter, plus extra for cooking
- 60g Biscoff biscuit spread
- 200g self-raising flour
- 1½ tsp baking powder
- 1 tbsp golden caster sugar
- 3 large eggs
- 175ml milk
BISCOFF TOPPING
- 80g Biscoff biscuit spread
- 3 tbsp whole milk
- 1 banana, sliced
- a handful (about 30g) pecans, 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.
