Ingredients for the Pancakes:
- 250g all-purpose flour
- 1 1/2 tbsp baking powder
- 2 tbsp caster sugar
- 300ml dairy-free milk
- 3 tbsp sunflower oil (plus more for frying)
- Biscoff spread (for batter and disk preparation)
Preparing the Biscoff Disks:
- Line a tray with parchment paper.
- Transfer a few tablespoons of Biscoff spread to a heat-proof bowl and set it over a saucepan with simmering water, creating a double boiler. Allow the Biscoff to melt.
- Spoon dollops of melted Biscoff onto the tray, shaping them into small, even disks.
- Freeze the disks for 1-2 hours or until firm.
- Gently peel off the set Biscoff disks from the paper. Keep them in the freezer until you’re ready to use them, as they can soften quickly.
Making the Pancakes:
- In a mixing bowl, whisk together the flour, baking powder, and caster sugar.
- Incorporate the dairy-free milk, sunflower oil, and a tablespoon of Biscoff spread into the dry ingredients. Whisk until you have a smooth batter. Allow it to rest for about 5 minutes.
- Preheat a non-stick skillet over medium-high heat and lightly coat it with oil.
- Pour approximately a tablespoon of batter into the hot skillet. Quickly place a Biscoff disk on top and then cover it with another dollop of batter.
- Cook until the edges are golden brown, then carefully flip the pancake. Each side should take around 40 seconds to become golden.
- Transfer the cooked pancake to a plate and keep it warm. Continue with the rest of the batter and disks, adding oil to the pan as needed.
- Serve hot, accompanied by dairy-free cream, butter, ice cream, maple syrup, or any of your favorite pancake toppings. Enjoy!
