Name: Biscoff pancakes
Total time: 35 min
Yield: Serves 4
Ingredients: 25g butter, plus extra for cooking; 60g Biscoff biscuit spread; 200g self-raising flour; 1½ tsp baking powder; 1 tbsp golden caster sugar; 3 large eggs; 175ml milk; 80g Biscoff biscuit spread; 3 tbsp whole milk; 1 banana, sliced; a handful (about 30g) pecans, toasted and chopped

Biscoff Pancakes on two plates topped with sliced banana

25g butter
plus extra for cooking
60g Biscoff biscuit spread
200g self-raising flour
1½ tsp baking powder
1 tbsp golden caster sugar
3 large eggs
175ml milk

BISCOFF TOPPING

80g Biscoff biscuit spread
3 tbsp whole milk
1 banana
sliced
a handful (about 30g) pecans
toasted and chopped

Method

step 1
Put the butter and biscoff spread into a small pan and heat gently until melted. Mix together the self-raising flour, baking powder, sugar and a pinch of salt in a bowl, then make a well in the middle. Add the melted butter mixture, then the eggs and milk. Whisk until smooth.
step 2
Heat a large non-stick frying pan over a medium heat and brush with a little melted butter. Working in batches, spoon in enough batter to make several small pancakes at a time, cooking for 2-3 minutes on each side or until set. Keep warm in a low oven while you cook the rest.
step 3
Meanwhile, make the biscoff topping. Heat the biscoff spread and milk in a small pan until melted and saucy. Pile up a few pancakes on each plate, top with a few banana slices and toasted pecans, then drizzle over the biscoff sauce.