Day: October 4, 2021
Speculoos are spiced shortcrust biscuits associated with the feast of Sinterklaas (Saint Nicholas) in Belgium in early December. Made from flour, brown sugar and butter with cinnamon, nutmeg, cloves, ginger, cardamom and white pepper, they are a key taste of the Christmas season, though these days, they’re available all year round.
A few years ago, speculoos spread came into the market not only in Belgium but also in USA– all the familiar flavours of speculoos biscuits in a spreadable form. The texture is much like Nutella, or the much-loved chocolate hazelnut spread; the best way to imagine the flavour, if you aren’t already familiar with speculoos biscuits, is caramel toffee with Christmas spices added.
Ever since I enjoyed my first speculoos spread I’ve been thinking about making a pancake filled with it.
To make this recipe super quick and easy you can use-the ready made Dutch pancakes and combined them with the jar of speculoos spread. To cut through the speculoos sweetness but not the richness, I added mascarpone cream cheese! And it did the effect! It was fantastic!
The good news is that speculoos spread (known as Biscoff in America) is now more readily available in the UK as Lotus Biscuit Spread and the jars are labelled Caramelised Biscuit Spread, with no reference to speculoos.
So you can use Dutch pancakes but of course, you can make your own pancakes for this recipe, if you prefer. In the approach to Christmas, even more than other times of the year, I’m on the look out for dishes that are quick and delicious but impressive too. I think this one definitely fits the bill.
Quick & Easy Speculoos & Mascarpone Pancakes
Ingredients: All you need for the Speculoos & Mascarpone Pancakes are the ready-made sweet Dutch pancakes, a jar of speculoos spread, two tubs of fresh mascarpone and a little icing sugar. It’s simple to do and the result is pretty magnificent!
24 (4 packs) ready-made sweet Dutch pancakes or home made version
1 x 400 gram jar speculoos spread
500 grams fresh mascarpone, 2 tablespoons of lemon
About 2 heaped tablespoons icing sugar, sieved
Beat the mascarpone vigorously with a fork to loosen, and then beat in about two heaped tablespoons of sieved icing sugar. Add the two tablespoons of lemon juice. The aim is to add only enough to remove the savoury edge from the mascarpone, but not enough to properly sweeten it, as the speculoos spread is very sweet. The speculoos spread is too solid to spread onto the pancakes straight out of the jar so spoon some into a mixing bowl and beat vigorously with a fork to loosen. Repeat this as and when you need more speculoos spread.
Evenly spread a thin layer of speculoos spread over a pancake and transfer onto a large flat plate, spread-side up. You can make a pancake cake in that case you can make layers from the pancakes and spread each of them the mascarpone speculoos mixture. Before serving, sieve some icing sugar over the top or you can add some roughly cut walnuts, pecan etc…