In LENS today we have a story about the emerging trendy sweet speculoos. The cookie paste can be used in a variety of ways — try out a couple here.
Note: We added speculoos spread to this recipe from “The Chicago Tribune Good Eating Cookbook.” That recipe was adapted by former Good Eating writer Pat Dailey from a recipe by Ina Pinkney at Ina’s Kitchen.
• 1 cup flour
• 3/4 cup buttermilk
• 1/4 cup whole milk
• 1/2 cup speculoos spread, plus more for serving
• 1 teaspoon sugar
• 1/2 teaspoon each: baking soda, salt
• 1 large egg
• 2 tablespoons unsalted butter, melted
• Vegetable oil
Combine all ingredients except vegetable oil in mixing bowl; whisk lightly. It’s OK if there are small lumps and streaks.
Heat 2 teaspoons vegetable oil in a large skillet over high heat. When hot, wipe away excess oil with a paper towel, leaving a thin film on entire surface. Reduce heat to medium-high; add batter in 1/4 cup portions. Cook until bubbles appear at edges. Flip; cook other side. Repeat with remaining batter, adding more oil as necessary.
Serve pancakes topped with more speculoos spread, along with maple syrup and sliced bananas, if you like.
Makes 10 pancakes.
Speculoos Cookie Spread
Note: Can’t find speculoos spread in your grocery store? Or would you just like to try your hand at making it from scratch? Tasters found that this recipe, developed by Lisa Schumacher in the Tribune test kitchen, was better than any of the commercial brands tasted for this article.
• 1 package speculoos cookies, 8.8 ounces, 32 cookies
• 1/3 cup brown sugar
• 7 ounces evaporated milk
• 2 teaspoons vanilla
• 2 tablespoons butter, melted
• 1/2 teaspoon cinnamon
Pulse the cookies and the brown sugar in a food processor until they are crumbs. Add remaining ingredients; process until smooth. Transfer to a sealable container. The spread will firm up in the refrigerator.
Makes 2 cups.