Traditional pancakes, but with one or two ingredients tweaked to give them a nutty + speculoos flavour! Topped with adorable mini soft dried figs, from my local Mediterranean supermarket, a haven for interesting ingredients. I sprinkled on some crumbled homemade speculoos (recipe coming very soon), toasted almond slivers and then drizzled maple syrup over the whole lot. Basically I took a load of my favourite flavours and threw them all onto a pancake!
Speculoos Pancakes with Fig & Maple SyrupPrint Recipe
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- Beans from a vanilla pod
- Pinch of salt
- 1 teaspoon muscovado sugar
- 2 large eggs (beaten)
- 2 tablespoons coconut oil (melted and cooled)
- 1¼ cups hazelnut milk
- 1½ cups all-purpose flour
- A little oil for frying
Put all the ingredients into a blender and blitz. (Or to mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted coconut oil and milk)
Transfer to a jug so you can pour the batter into the pan.
Heat oil in a pan on the stove.
Pour batter onto pan and when the upper side of the pancake is bubbling, turn over and cook the second side for about 1 minute.
I normally turn the oven on low and keep the pancakes already made inside, covered with tinfoil to stop them drying.