Biscoff Sheet Pancake

If this isn’t Sunday brunch goals, I don’t know what is! It’s SO easy and so tasty and takes all the fuss out of pancake making. No dodgy first pancake, no constantly re-oiling your pan. I mean, how could anything with Lotus Biscoff Spread not be great?!

It might be a bit untraditional, but who cares?! Why stand flipping individual pancakes when you can shove the whole lot in the oven and enjoy a coffee while it bakes? Remember to tag me if you make this one, it’s a winner!

Biscoff Sheet Pancake

Ingrediets (serves 4)
50g unsalted butter
200g ricotta cheese
3 medium eggs
200ml milk
50g caster sugar
150g plain flour
1.5 tsp baking powder
Handful of raspberries
4-5 heaped tbsp of Biscoff smooth spread
Whipped cream, icing sugar & more berries, to serve

1. Preheat your oven to 200c (fan). Cut the butter into cubes and put it into a roasting dish or tin, then pop it into the oven to melt for a few minutes.
2. Meanwhile, put the eggs, ricotta, caster sugar and milk into a large mixing bowl and beat until smooth. Take the roasting dish out of the oven and pour in the melted butter, then add your plain flour and baking powder and beat again until smooth.
3. Pour the batter into the roasting dish, then put the Biscoff spread into a separate dish or bowl and soften in the microwave for 20 seconds. Spoon blobs of the softened spread onto the pancake batter (saving a little bit for serving) and use a knife to swirl it around. Scatter over the raspberries then bake in the oven for 25 minutes until golden and puffed up.
4. To serve, drizzle with the remaining Biscoff spread, dust with icing sugar. Serve with some lightly whipped cream and some more raspberries. Dig in and enjoy!

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