Lotus Bakeries North America

Servings: Makes 4 servings (twelve 3-inch pancakes)

INGREDIENTS:

• 1/4 cup Biscoff Spread
• 1 egg
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 3/4 cup 2% milk
• 3/4 cup all-purpose flour
• 1/2 cup quick cooking oats
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Blueberries, sliced bananas or strawberries (optional)

INSTRUCTIONS:

Whisk together Biscoff Spread, 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)

Biscoff syrup*

*Whisk together 1/4 cup Biscoff Spread and 1/3 cup pure maple syrup.  One serving is 1½ tablespoons per pancake serving.

Nutrient analysis per serving, pancakes and syrup:  Calories 483, Total fat 21g, Saturated fat 7g, Trans fat 0g, Cholesterol 73mg, Protein 8g, Carbohydrates 68g, Fiber 2g, Sodium 528mg, Calcium 146mg.