Biscoff Cookie Butter Oatmeal Pancakes
This recipe includes easy instructions on how to make a delightful pancake topping with Lotus Biscoff Cookie Butter and maple syrup
Whisk together Biscoff Cookie Butter, egg, sugar and butter in a large bowl. Gradually whisk in milk. Combine oats, flour, baking powder and salt. Add to milk mixture whisking just until dry ingredients are moistened.
Lightly butter or grease a griddle or large nonstick skillet. Place over medium heat until hot and drop of water sizzles. Drop batter by scant 1/4 cupfuls (about 3 tablespoons for each pancake) onto hot griddle. Cook until bubbles form and pancakes are golden brown on bottom. Turn; continue cooking 1 minute or golden brown. Serve topped with fruit if desired and drizzle Biscoff syrup over pancakes. Makes 4 servings (twelve 3-inch pancakes)
*Whisk together 1/4 cup Biscoff Spread and 1/3 cup pure maple syrup. One serving is 1½ tablespoons per pancake serving.