Stroopwafel Pancakes

Kitty FloridoMarch 25, 2020

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

This is a recipe we’ve been wanting to make since last December. Cooking and house moving are definitely two things that are hard to tackle at the same time. So, here we are a few months later, bringing you some great ideas to use what you have in your kitchen. A Stroopwafel is a wafer cookie made from two thin layers of baked dough filled with caramel. The classic way to eat them is to place a cookie over coffee (a warm drink) to warm the cookie up and soften the syrup. These Stroopwafel Pancakes are the perfect decadent breakfast to enjoy on a weekend.

Now, this recipe is an adaptation of our classic Best Homemade Pancakes recipe. This one that Helga has made since forever, and the recipe stays true to what we posted back in October 2010. The only additional ingredient here are the Stroopwafels.

We’ve seen recipes where they call for chopped Stroopwafels, but we chose not to do so since these cookies are made to have their filling melted by indirect heat, there was no need. Now, the original recipe makes 6 pancakes, but since we’re going to be using a bit of batter on top of the cookie, this version makes 5 fluffy filled pancakes.

Take into notice that you’ll add batter to the pan, place the cookie and adding a bit more of batter on top of the cookie. We recommend this Stroopwafels presentation pictured above – they are 8cm. in diameter (a little bit over 3-in.) so they are the perfect size to use for pancake filling. Each packet has 10 cookies. In Guate, we now can find it at different supermarkets: La Torre, Le Café, La Puerta del Sol, 12 Onzas, Café Gitane – all that can deliver responsibly during this social distancing aka quarantine times via Hugo, Glovo, Uber Eats. Please do what’s responsible and right. #stayhome

You can follow more news about these delicious cookies on their Instagram @stroopwafels.gt 🧇

Kitty

Stroopwafel Pancakes

A Foodies’ Kitchen Original Recipe
Yield: 5 Pancakes

Ingredients:
1 egg, room temperature
1 cup all-purpose flour
¾ cup whole milk, room temperature
2 tablespoons melted butter, lukewarm
1 teaspoon vanilla extract
2 tablespoons sugar
3 teaspoons baking powder
Pinch of salt
5 stroopwafel cookies

Procedure:

In one medium-size bowl, whisk together the flour, baking powder, salt and sugar.
In a separate bowl, mix egg, milk, melted butter and vanilla extract.
Make a hole in the middle of dry ingredients and pour wet ingredients into it.
Whisk wet and dry ingredients until combined. Be careful not to over mix the batter, it can have some lumps remaining.
Set the batter aside to rest for 5 minutes before cooking. Place your Stroopwafel cookies nearby.
Heat the frying pan over the medium-high heat and brush it with few drops of butter.
When the frying pan is hot, pour about ¼ cup of the batter onto the frying pan. Immediately place a cookie on top, and finish by adding about 2 teaspoons of additional batter, spreading it carefully with an offset spatula or the back of the spoon.
Cook pancakes on one side for about 2 to 3 minutes or until golden brown.
Flip pancakes using a spatula, and cook again for an additional 1 to 2 minutes or until golden brown.
Serve warm and with maple syrup.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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