In a large mixing bowl, stir together the plain flour, baking powder, bicarbonate of soda, cinnamon, salt and light brown soft sugar
In another mixing bowl or in a large jug, whisk together the Biscoff spread and the vegetable oil. Add the egg and vanilla extract and whisk them in. Add the milk and whisk it in
Pour the milk mixture into the bowl of flour mixture, whisking slowly as your pour. Keep whisking until you have a smooth batter
Add large spoonfuls of the pancake batter to the pan and allow to cook for 2-3 minutes, or until golden brown underneath
Flip the pancakes over with a spatula and cook for around 2 minutes, or until golden brown on both sides
Continue cooking until all of the batter is used up
Serve immediately, or allow to cool fully and store for later
Video
Notes
You can use any kind of milk for this recipe. I've used both cow's milk and dairy free milks with success.
I used light brown soft sugar to sweeten the pancakes, but caster sugar will work well too.
You can use a different type of oil besides vegetable oil. I'd recommend one that doesn't have a strong flavour, canola and sunflower oil would both work well.
You need to use the smooth Biscoff spread for this recipe, not the crunchy one.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.