These pancakes freeze well. Before freezing, allow the pancakes to cool completely on a wire rack, then place a square of baking paper between each one then place them in a zip-top bag. Freeze for up to 2 months and reheat in a toaster
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | European |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 625 |
| Fat | 39.8g |
| Saturates | 11g |
| Protein | 4.7g |
| Carbs | 63.6g |
| Sugars | 35.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace 25g of butter and 40g of the biscuit spread together in a small pan over a medium heat. Stir until melted. This will be substituted with some of the fat in the pancakes.
Make the pancakes according to package instructions, removing 65g of the fat required and replacing that with the butter mixture, whisk until smooth.
Heat a large non-stick frying pan over a medium heat and brush with a little of the remaining butter.
Working in batches, spoon in enough batter to make a few pancakes at a time, cooking for 2-3 minutes on each side or until set. Keep warm in a low oven while you make the rest.
Meanwhile, prepare the biscoff sauce. Heat 260g of biscuit spread and milk in a small pan until melted and runny.
Stack a few pancakes on each plate. Slice the bananas and place on top of each stack. Drizzle with the biscoff sauce and serve.
