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Biscoff pancakes
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5 from 1 vote

Biscoff Crepes (Pancakes)

Easy and delicious Biscoff Pancakes. This recipe shows you how to make Biscoff flavoured pancake batter and a delicious Biscoff sauce to drizzle on top. Yum!
Prep Time5 minutes
Cook Time25 minutes
Course: Breakfast, Dessert
Cuisine: American, British
Diet: Vegetarian
Servings: 4 people
Calories: 311kcal
Author: Helen

Equipment

Ingredients

Crepes/Pancakes

  • 120 g plain or all purpose flour
  • 300 ml milk whole milk or semi-skimmed
  • 1 large egg
  • 1 pinch salt
  • 50 g smooth Biscoff spread
  • Butter for frying

Sauce:

  • 2 tbsp Biscoff spread
  • 1 tbsp golden syrup/corn syrup
  • 1-2 tbsp water/milk

Optional toppings:

  • Chopped banana
  • Toasted walnuts or pecans
US Customary - Metric

Instructions

  • Sieve the flour into a mixing bowl and use a spoon to push the flour to the sides of the bowl so a well is formed.
  • Crack the egg into the well and pour in one-third of the milk, add salt and beat the mixture using an electric or manual whisk until smooth.
  • Melt the Biscoff spread in the microwave, add it to the batter and continue to whisk until incorporated.
  • Place a pancake pan or frying pan on a high heat and add 1 teaspoon of butter.
  • Wait for the pan to get red-hot then add some of the pancake mixture. (Note 1)
  • Pick up the pan and tilt it until the batter evenly covers the surface of the pan.
  • Place the pan back onto the heat and wait a couple of minutes for the pancake to cook.
  • Turn the pancake over when the underside turns light brown and the sides start to crisp. Cook for a couple of minutes until the other side turns brown.
  • Remove the pancake from the pan and place it on a plate with a piece of kitchen paper on top.
  • Continue this process with the rest of the pancake batter.
  • Meanwhile, make the Biscoff sauce. Melt the Biscoff spread in the microwave for approximately one minute. Add golden syrup/corn syrup and milk/water. Stir and add additional milk/water if needed for the sauce to reach a pourable consistency.
  • Serve the pancakes immediately drizzled with Biscoff sauce and optional banana slices and toasted walnuts/pecans.

Notes

Add enough pancake mixture to thinly cover the surface of the pan. The amount will vary between 1-2 ladles depending on the size of your pan. 

Nutrition

Serving: 1g | Calories: 311kcal | Carbohydrates: 42g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 47mg | Potassium: 169mg | Fiber: 1g | Sugar: 15g | Vitamin A: 191IU | Calcium: 110mg | Iron: 2mg