For the butter, add all the ingredients Into a dish and mix thoroughly.

Now for the pancakes, sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate jug, lightly whisk together the milk and egg.

Pour the milk mixture into the flour mixture and, using a whisk, beat until you have a smooth batter. Let the batter stand for a few minutes.

Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown.

Repeat until all the batter is used up.

Serve with a spoonful of the Biscoff butter or spread onto each pancake. Sprinkle some extra Biscoff over the buttered pancakes for some extra crunch.