Tag Archives: decadent

Semi-sweet and White Chocolate Studded Speculoos (Cookie Butter)Pancakes

Oozing is allowed.

I usually don’t have dessert for breakfast, but this coming Mother’s Day, I am requesting this.  And I’m not getting it at a restaurant!

My husband is the waffle and pancake master in our home.  He makes  Cadbury Egg waffles (when in season) and Snuggle Mountain pancakes all the time, as well as black and white pancakes when he is feeling ambitious.

Half regular pancake with chocolate chips, half chocolate pancake with white chocolate chips

So when I finally got my hands on a jar of Trader Joe’s Cookie Butter a.k.a Speculoos, I knew I wanted him to create something using this decadent spread.

Made out of Speculoos, a Danish cookie.

He experimented a few weekends ago, making his usual delicious light and fluffy pancakes studded with chocolate chips and white chocolate chips, and I asked him to try spreading some cookie butter in between layers.  Voila!  A mouth watering, swoon inspiring breakfast dish for special occasions was born!

Couldn’t resist another close up of the Speculoos oozing out!
With a little maple syrup on top, these pancakes are to die for!

Hope all the Moms out there have a wonderful, pampered day on Sunday!

I made this card, inspired by my mom’s love for pandas. 🙂

Semi-sweet and White Chocolate Studded Speculoos Pancakes

Note:   If you can’t get to a Trader Joe’s (or they discontinue this amazing product which they tend to do when I fall in love with something), I’m sure peanut butter, almond butter, or any nut butter would make a wonderful substitution!

4 eggs, separated

1 cup of milk

1 cup of flour (a mixture of whole wheat and all purpose is nice)

1 tablespoon sugar

pinch of kosher salt

1 1/2 teaspoons baking powder

1/2 teaspoon vanilla

butter or oil for frying

chocolate chips (about 7 per pancake)

white chocolate chips (about 7 per pancake)

Speculoos or other nut butter spread

Maple syrup

1.  Heat griddle or skillet.  A cast iron skillet produces a nice crust.

2.  Separate eggs and whip whites until stiff but not dry.

3.  Whisk egg yolks with milk and vanilla in a bowl.

4.  Whisk dry ingredients together in a large bowl.  Pour egg yolk mixture into dry mixture and combine.

5.  Fold in egg whites gently.

6.  Heat some oil and butter in pan.  Pour pancake batter in pan to whatever size you desire.  My husband usually makes small to medium sized ones.  Stud each pancake with chocolate chips and white chocolate chips.  Cook on low heat until lightly browned on bottom, about 2 minutes.  Flip and cook other side.  You can keep these warm in a 200 degree oven.

7.  To assemble, spread each pancake with Speculoos and stack.  Pour maple syrup over and serve.

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Filed under Breakfast, Desserts, Vegetarian