Biscoff Pancakes
The fluffiest pancakes you'll ever have, tender and delicious topped with lotus biscoff spread and biscuit crumbs. Absolutely delicious!
Calories 205kcal
Ingredients
For the pancakes:
- 3/4 cup milk 170g
- 1 tablespoon white vinegar
- 1 cup flour 125g
- 2 tablespoon sugar 25g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg room temperature
- 1/2 teaspoon vanilla
- 2 tablespoon butter, melted 28g
For topping:
- 1/2 cup Lotus biscoff spread
- Lotus biscoff cookies for topping and crumbs
- mixed berries, optional
Instructions
For the pancakes:
- In a large bowl, combine the milk and vinegar, and let aside to stand for 5 minutes until curdled. Whisk to combine.
- In a separate large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
- Add an egg, the vanilla and the melted butter to the buttermilk and whisk to combine.
- Add the dry ingredients all at once to the wet, and whisk until flour patches disappear. A few lumps are fine, but don't over mix.
- Let the batter rest for 5-10 minutes while you heat a pan on the stove.
- lightly grease the pan with nonstick spray or butter, and pour about 1/4 cup of batter on the pan. Cook for 2-3 minutes on each side or until golden brown. (Flip the first time once you see bubbles form and the edges of the pancake dry up)
For topping and assembling:
- Put lotus spread in microwave safe bowl, and gently heat on low power for about 20-30 seconds until runny and melted. Stop the microwave halfway through, give the spread a mix then continue melting if needed.
- To serve, top pancakes with the runny lotus spread, and add some lotus biscuit crumbs. Top with fresh berries if desired. Enjoy!
Notes
Pancake recipe adapted from Allrecipes.
Feel free to double the pancake recipe if you want to feed more people!
Storing Leftovers: Leftover pancakes can e stored tightly covered in the fridge for 3-4 days. They can also be frozen for up to 2 months. To reheat, gently warm in the microwave.
Nutrition
Calories: 205kcal