SUMMER BISCOFF PANCAKES
INGREDIENTS
For the pancakes:
1½ cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
½ tsp ground cinnamon
¼ tsp salt
1¼ cups milk
1 large egg
3 tbsp melted butter or vegetable oil
1 tsp vanilla extract
¼ cup Biscoff spread (melted slightly)
For topping:
Biscoff spread (warmed for drizzling)
Whipped cream or Greek yogurt
Crushed Biscoff cookies
Whole Biscoff cookie (for garnish)
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INSTRUCTIONS
1. Mix the dry ingredients:
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
2. Combine the wet ingredients:
In another bowl, whisk together milk, egg, melted butter, vanilla, and melted Biscoff spread.
3. Make the batter:
Pour the wet mixture into the dry ingredients and stir until just combined. Don’t overmix; lumps are fine.
4. Cook the pancakes:
Heat a lightly greased pan or griddle over medium heat. Pour ¼ cup batter for each pancake. Cook until bubbles form on top, flip, and cook the other side until golden brown.
5. Serve:
Stack pancakes on a plate. Top with whipped cream or Greek yogurt, a generous drizzle of warm Biscoff spread, crushed Biscoff cookies, and a whole cookie on top.
