Banana Biscoff Pancakes
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 125 g plain flour
- • 1 medium egg (beaten)
- • 300 ml skimmed milk
- • 2 small bananas (thinly sliced)
- • 4 tbsp smooth Biscoff spread
- • 1 Biscoff biscuit (crumbled)
- • low-calorie cooking spray
Preparation Steps
Sift the flour into a medium mixing bowl and make a well in the centre.
Whisk together the egg and milk in a small bowl. Pour the egg and milk mixture into the well, a little at a time, and beat with a balloon whisk until just smooth. Cover and place in the fridge to rest for about 10 minutes.
Spray a large non-stick frying pan with low-calorie cooking spray and spread around the pan using a piece of kitchen paper. Place the frying pan over a medium heat. When the pan is hot, pour in a small ladleful of the batter. Tilt the pan to swirl the batter quickly around the pan to make a thin pancake.
Cook for about 1 minute until golden on the underside. You can check by gently lifting one edge of the pancake with a palette knife to see if the pancake is golden.
Flip the pancake over gently using a palette knife, or if you're feeling brave – you can toss it! Cook for about a minute on the second side until golden, then transfer to a plate and cover with a square of non-stick baking paper.
Grease the frying pan again and repeat cooking until you've made another three pancakes; stacking them up with non-stick baking paper between each one.
Place the Biscoff spread in a small bowl or cup and microwave for 20-30 seconds until just melted, and stir until smooth. You can also do this by placing the small bowl or cup containing the Biscoff spread in a larger bowl containing a little boiling water, and stir until just melted and smooth.
Place the first pancake on a plate and place a quarter of the sliced bananas on the bottom right quarter of the pancake. Drizzle the bananas with 2 tsp of the melted Biscoff spread.
Fold the top half of the pancake down over the lower half, covering the filling. Fold the left quarter of the pancake over the right quarter, to make a triangular stuffed pancake.
Drizzle the top of the folded pancake with 1 tsp of the remaining Biscoff spread and sprinkle with a quarter of the crumbled biscuit. Repeat until you have completed four filled pancakes and serve whilst warm.