LOTUS PANCAKE RECIPES

Name: Lotus Biscoff Pancakes
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 150 g self-raising flour; 1 tsp baking powder; Pinch of salt; 1 tbsp maple syrup; 180 ml milk; 1 large egg; 65 g Biscoff spread

LOTUS BISCOFF PANCAKES | THE AUTIE KITCHEN

Lotus Biscoff Pancakes | The Autie Kitchen image

Mouth-wateringly delicious pancakes - topped with warm biscoff spread and fresh raspberries - these make the perfect Sunday brunch.

Provided by Abbie

Categories Breakfast

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 7

Ingredients

150 g self-raising flour
1 tsp baking powder
Pinch of salt
1 tbsp maple syrup
180 ml milk
1 large egg
65 g Biscoff spread

Steps:

In a large mixing bowl, place the flour, baking powder and salt – whisk together to combine.
In a blender/mini chopper, combine egg, maple syrup, milk and biscoff spread - blend until smooth.
Slowly add wet ingredients to dry ingredients while stirring – until a smooth batter forms.
In a frying pan, heat a small amount of olive oil over a medium heat and cook each pancake for 1-2 mins on each side – until golden.
Keep them warm on a low heat in the oven until all the pancakes are cooked.
Stack them up and serve with more biscoff and berries or your favourite toppings.

LOTUS BISCOFF PANCAKES | THE AUTIE KITCHEN

Lotus Biscoff Pancakes | The Autie Kitchen image

Mouth-wateringly delicious pancakes - topped with warm biscoff spread and fresh raspberries - these make the perfect Sunday brunch.

Provided by Abbie

Categories Breakfast

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 7

Ingredients

150 g self-raising flour
1 tsp baking powder
Pinch of salt
1 tbsp maple syrup
180 ml milk
1 large egg
65 g Biscoff spread

Steps:

In a large mixing bowl, place the flour, baking powder and salt – whisk together to combine.
In a blender/mini chopper, combine egg, maple syrup, milk and biscoff spread - blend until smooth.
Slowly add wet ingredients to dry ingredients while stirring – until a smooth batter forms.
In a frying pan, heat a small amount of olive oil over a medium heat and cook each pancake for 1-2 mins on each side – until golden.
Keep them warm on a low heat in the oven until all the pancakes are cooked.
Stack them up and serve with more biscoff and berries or your favourite toppings.

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