Name: Biscoff Pancake Stack
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cups self-raising flour (240 g); 1 teaspoon baking powder (4 g); 2 tablespoons light brown sugar (24 g); 1¼ cups milk (300 ml); 2 tablespoons Biscoff spread, melted (30 ml); 2 large eggs; 1 tablespoon vegetable oil (15 ml); 1 teaspoon vanilla bean paste (5 ml); 1 cup double/heavy cream (250 ml); 2 tablespoons Biscoff spread, melted (30 ml)

Description

A fluffy pancake stack flavored with Biscoff spread and topped with whipped cream and a smooth Biscoff drizzle for a cozy breakfast or brunch.

Ingredients

Pancakes

2 cups self-raising flour (240 g)
1 teaspoon baking powder (4 g)
2 tablespoons light brown sugar (24 g)
1¼ cups milk (300 ml)
2 tablespoons Biscoff spread, melted (30 ml)
2 large eggs
1 tablespoon vegetable oil (15 ml)
1 teaspoon vanilla bean paste (5 ml)

Topping

1 cup double/heavy cream (250 ml)
2 tablespoons Biscoff spread, melted (30 ml)

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Instructions

In a bowl, whisk flour, baking powder, and brown sugar.
In a separate bowl, mix milk, eggs, oil, vanilla, and melted Biscoff.
Combine wet and dry ingredients gently until just mixed.
Heat a non-stick pan over medium heat and lightly grease.
Pour batter into pan and cook until bubbles form; flip and cook until golden.
Whip cream to soft peaks.
Stack pancakes with whipped cream between layers and drizzle with melted Biscoff.

Notes

Do not overmix batter to keep pancakes light
Warm Biscoff slightly for an easy drizzle
Serve immediately for the best texture

Prep Time: 10 minutes
Cook Time: 15 minutes