Delicious ways to use leftover peperkoek/ontbijtkoek batter.
Here are ideas that work with the batter’s cake-like nature rather than against it.
Spiced Breakfast Muffins
Stir in: raisins, pear cubes, or dates
Add a spoon of ground almonds or oat flour
Bake at 170–180 °C in muffin tins (20–25 min)
Finish with a lemon glaze or simple sugar dust
Works beautifully because the batter is already hydrated and spiced.
Gingerbread Biscotti (the clever trick)
If the batter is thick-ish:
Add extra flour (plain + a bit of almond or rye) until it forms a dough you can shape
Form a flat log
Bake low (160–170 °C) → cool → slice → bake again
Dip ends in dark chocolate
Gingerbread French Toast (luxurious)
Bake the batter → slice the cake
Dip slices in egg + milk + sugar + vanilla
Fry gently in butter
Serve with poached apples or orange zest sugar
Wentelteefjes van ontbijtkoek is a Dutch classic hack
Gingerbread Waffles
Stir in a little oil or melted butter
Add 1–2 tbsp sugar if you want crispness
Cook in waffle iron
Serve with orange butter, maple syrup, or Greek yogurt + honey
Gingerbread Trifle or Parfait
Bake the batter in a shallow tray → cool
Cut into cubes
Layer with custard, whipped cream, roasted pears, or mandarins
Finish with a dusting of cinnamon & cocoa
Dutch-Style Biscuit Pancakes (Ontbijtkoek pannenkoekjes
Loosen batter slightly with milk or coffee
Fry small silver-dollar pancakes
Serve with apple compote + crème fraîche or butter + honey