Description

Indulge in this decadent Biscoff Pancake Stack featuring fluffy self-raising flour pancakes infused with the rich sweetness of Biscoff spread. Topped with a luscious Biscoff whipped cream, sliced bananas, crunchy Lotus biscuits, and an extra drizzle of Biscoff spread, this dessert-inspired breakfast is perfect for treating yourself and loved ones.

Ingredients

Pancake Batter

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)

Biscoff Whipped Cream & Toppings

1 cup double/heavy cream (250 ml)
2 tbsp Biscoff spread, melted (30 ml)
Freshly chopped banana (amount as desired, approx. 1 medium banana)
Lotus biscuits (approximately 8 biscuits for garnish)

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Instructions

Combine dry ingredients: In a bowl, whisk together self-raising flour, baking powder, and light brown sugar until evenly blended for the pancake base.
Mix wet ingredients: Melt Biscoff spread in the microwave until runny. Using a stand mixer, combine milk, melted Biscoff spread, eggs, vegetable oil, and vanilla bean paste and whisk until the mixture is smooth.
Incorporate dry ingredients: With the mixer set to low speed, gradually add the dry ingredients one tablespoon at a time. Make sure to scrape the sides of the bowl occasionally to ensure thorough mixing and avoid lumps.
Cook pancakes: Heat a non-stick frying pan or cast iron skillet over medium heat and add 1 tsp oil. Pour ladles of batter onto the pan and cook until bubbles form on the surface and edges turn brown, about 1 to 2 minutes. Flip and cook the other side until golden, about another 1 to 2 minutes. Keep cooked pancakes warm while cooking the rest.
Prepare Biscoff whipped cream: Whip the double/heavy cream to soft peaks using a mixer. Gently fold in the melted Biscoff spread until fully incorporated, creating a smooth, creamy topping.
Assemble and serve: Stack the pancakes on plates and generously top with Biscoff whipped cream. Garnish with freshly chopped banana slices, Lotus biscuits, and an extra drizzle of Biscoff spread. Serve immediately to enjoy the creamy, crunchy, and flavorful combination.

Notes

Use a non-stick pan or well-seasoned cast iron skillet to prevent sticking and ensure even cooking.
Adjust the amount of sugar depending on your sweetness preference.
For a vegan variation, substitute milk with plant-based milk, eggs with flaxseed eggs, and use a vegan cream alternative.
Biscoff spread can be gently reheated if it thickens before folding into the cream.
Fresh bananas add a nice freshness and balance to the rich Biscoff flavors; ripe but firm bananas are best.
Keep cooked pancakes warm by placing them in a low oven (about 90°C/200°F) or covered with foil.