oh, i loved the taste and sights of amsterdam. especially the speculaas cookies and stroopwaffles. i was so overjoyed our local walmart carries them!
while both nathan and i could eat the entire jar with a spoon….we decided to make some pancakes with them. they were perfect for a snowy morning breakfast!
biscoff pancakes (adapted from rachel cooks)
1/4 cup biscoff spread
1 egg1 egg
2 tablespoons sugar
2 tablespoons butter, melted
1/2 cup buttermilk
1/4 cup milk (skim, almond)
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
few crushed biscoff cookies for topping
in a large bowl, whisk together biscoff, egg, sugar, and butter. gently whisk in the milk. in a small bowl, combine the flour, baking powder and salt and gently pour the dry mixture into the wet mixture, whisking until all is well incorporated. lightly butter or grease a large skillet. place over medium heat and drop batter by the ladle full onto the hot skillet. cook until bubbles form and pancakes are golden brown on the bottom. flip them over and continue cooking for another minute or so. serve with biscoff syrup (1/4 cup biscoff and 1/3 cup of maple syrup mixed together) or regular maple syrup. top with crushed biscoff cookies!