Description
Soft, fluffy pancakes infused with melted Biscoff spread and layered with whipped cream for a rich, comforting breakfast or dessert.
Ingredients
Pancakes
- 2 cups (240 g) self-raising flour
- 1 teaspoon (4 g) baking powder
- 2 tablespoons (24 g) light brown sugar
- 1 ¼ cups (300 ml) milk
- 2 tablespoons (30 ml) Biscoff spread, melted
- 2 large eggs
- 1 tablespoon (15 ml) vegetable oil
- 1 teaspoon (5 ml) vanilla bean paste
Topping
- 1 cup (250 ml) double or heavy cream
- 2 tablespoons (30 ml) Biscoff spread, melted
Instructions
- In a large bowl, whisk together self-raising flour, baking powder, and brown sugar.
- In a separate bowl, whisk milk, eggs, vegetable oil, vanilla bean paste, and melted Biscoff spread until smooth.
- Pour wet ingredients into dry ingredients and gently whisk until just combined. Do not overmix.
- Heat a lightly greased non-stick skillet over medium heat.
- Pour small ladles of batter onto the skillet and cook for 2–3 minutes until bubbles form on the surface.
- Flip and cook for another 1–2 minutes until golden brown.
- Repeat with remaining batter.
- Whip cream until soft peaks form.
- Stack pancakes with whipped cream between layers and drizzle with melted Biscoff spread before serving.
Notes
- In a large bowl, whisk together self-raising flour, baking powder, and brown sugar.
- In a separate bowl, whisk milk, eggs, vegetable oil, vanilla bean paste, and melted Biscoff spread until smooth.
- Pour wet ingredients into dry ingredients and gently whisk until just combined. Do not overmix.
- Heat a lightly greased non-stick skillet over medium heat.
- Pour small ladles of batter onto the skillet and cook for 2–3 minutes until bubbles form on the surface.
- Flip and cook for another 1–2 minutes until golden brown.
- Repeat with remaining batter.
- Whip cream until soft peaks form.
- Stack pancakes with whipped cream between layers and drizzle with melted Biscoff spread before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes