Biscoff pancakes 🤎
Makes: 4
For the Biscoff stuffing:
• 600g Biscoff spread
For the pancakes:
• 6 eggs, room temperature
• 160g granulated sugar
• 300g whole milk, room temperature
• 15ml vanilla extract
• 30g vegetable oil
• 30g baking powder
• 540g all purpose flour
• 1 tsp salt
• 30ml white vinegar
Biscoff Discs
1.Cut 4 pieces of parchment paper into 15 cm squares.
2.Add 150 g of Biscoff onto each piece of parchment paper. Spread it into an 11 cm circle.
3.Transfer to the freezer and freeze for 4 hours, or until firm and set.
Pancakes:
1.In a bowl, sift and whisk together the flour, baking powder, and salt.
2.In a separate bowl, whisk the milk, eggs, sugar, vanilla, vegetable oil, and vinegar until well combined.
3.Add the dry ingredients to the wet ingredients. Whisk until smooth and lump-free.
4.Preheat a non stick 6 inch round pan for a few seconds over induction heat level
5.Add 2 cups of batter to the pan. Cover with a lid and cook on induction heat level 3 for 1 minute.
6. Remove the lid. Place the frozen Biscoff in the center and gently press it in. Cover with 2 heaping tablespoons of pancake batter and spread evenly.
7.Cover again and cook for another 3 to 4 minutes, or until the bottom is golden brown.
8.Use a non stick spatula to loosen the edges. Carefully flip the pancake. Reduce the heat to 1.5, cover, and cook for another 3 to 4 minutes.
9.Allow the pan to cool slightly between each pancake to prevent overcooking or burning.
10. Serve
Making Biscoff-stuffed pancakes is a real delight if you enjoy combining familiar flavors with a twist. One of the best tips I've discovered is to chill the Biscoff spread discs thoroughly before adding them to the pancake batter; this prevents the spread from melting too quickly and ensures you get a gooey center with a nicely cooked outside. I like using whole milk and room temperature eggs because they mix better and help the batter become more airy and smooth. Also, adding a bit of white vinegar to the batter may seem unusual, but it helps activate the baking powder, producing fluffier pancakes. Cooking on medium-low heat and covering the pan allows the pancakes to steam slightly, avoiding dryness and maintaining that tender texture. Don't rush flipping the pancakes—make sure the edges are set and slightly crispy for the best result. Serving these pancakes with a drizzle of maple syrup, fresh berries, or whipped cream enhances the experience and balances the caramelized Biscoff spread's sweetness. From my experience, these pancakes not only impress guests but also make a comforting weekend breakfast perfect for the whole family. To get creative, try different flavors of Biscoff or add a sprinkle of cinnamon or nutmeg to the batter for extra warmth. This recipe can easily be scaled up if you're cooking for more people. Keep in mind that resting the batter for a few minutes before cooking can help develop the flavors even more. Overall, these Biscoff pancakes offer a unique and scrumptious way to enjoy a classic breakfast favorite with a decadent twist.