Name: Decadent Biscoff Pancake Stack
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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)

Description

Pancakes are a classic breakfast option that nearly everyone adores, but when you elevate them with a touch of Biscoff, you enter a world of unmatched flavor and pure indulgence.

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

Begin by mixing the self-raising flour, baking powder, and light brown sugar in a large bowl. Whisk them together until they are completely combined. This will ensure that the baking powder is evenly distributed, contributing to the fluffiness of your pancakes.
In a separate bowl or a stand mixer, combine the milk, melted Biscoff spread, eggs, vegetable oil, and vanilla bean paste. Whisk these ingredients together until you achieve a smooth consistency. This step is important because it builds the flavor base for your pancakes and ensures that all ingredients are well incorporated.
With the mixer on low speed, gradually add the dry ingredients to the wet mixture, one tablespoon at a time. Continue mixing until the batter is smooth, making sure to scrape down the sides of the bowl as needed to ensure everything is evenly mixed. The batter will be thick and rich, which is exactly what you want for decadent pancakes.
Heat your non-stick frying pan or cast iron skillet over medium heat. Add a teaspoon of vegetable oil to the pan, and once heated, pour ladles of batter onto the pan. Let the pancakes cook until bubbles form on the surface and the edges start to brown, usually about 1 to 2 minutes. Flip them carefully and cook on the other side until golden brown as well, which should take another 1 to 2 minutes. Keep your pancakes warm on a plate while repeating this process with the remaining batter.
Whip the double or heavy cream using a hand mixer or stand mixer until soft peaks form. Once whipped, gently fold in the melted Biscoff spread. This will create a deliciously rich topping that enhances the flavor of your pancakes.
To assemble your pancake stack, layer the pancakes on a plate, generously topping each with Biscoff whipped cream. For an extra indulgence, consider adding freshly sliced bananas and Lotus biscuits on top, finished off with an additional drizzle of Biscoff spread. Serve immediately and enjoy the indulgence!

Notes

Ensure that your cooking heat is medium to avoid burning the pancakes. Let the batter rest for about 5 minutes before cooking to yield fluffier pancakes. Store any leftover batter in the fridge for up to a day for quick breakfast options later.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast

Nutrition

Calories: 400 kcal
Sodium: 150 mg
Protein: 8 g