Jolly Bacon & Parmesan Pancakes
with Tomatoes & Herby Mayo Drizzle
Start Christmas morning right and serve up this bright pancake feast. Stack up these cheesy bacon pancakes, then pile on some Christmas-coloured sides that bring the dish together. Sweet cherry tomatoes provide a pop of festive red, whilst the green salad leaves cut through the richness of the savoury pancakes!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 punnet(s)
snacking tomatoes
1 packet
diced bacon
(May be present: Soy. )
1 packet
Dry Pancake Mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Soy, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 bag
rocket leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 bag
parsley
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
¼ cup
milk
(Contains Milk;)
2
eggs
(Contains Egg;)
1 packet
balsamic vinegar
Nutritional Values
Utensils
Instructions
• In a large non-stick frying pan, heat a drizzle of olive oil over high heat. • Cook snacking tomatoes, stirring occasionally, until blistered, 3-5 minutes. Transfer to a small bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 3-4 minutes.
• In a large heatproof bowl, microwave the butter in 10 second bursts until melted. Add the milk, Greek-style yoghurt and the eggs to the bowl. • Lightly whisk to combine. Stir in dry pancake mix, shaved Parmesan cheese and cooked bacon until just combined.
TIP: Don't worry if your batter is thick, it makes for fluffy pancakes!
• Wipe out frying pan, then return to medium heat with a drizzle of olive oil. • When oil is hot, cook 1/3 cups of pancake batter, in batches, until golden and set, 3-5 minutes each side.
TIP: Save time and cook your pancakes on two nonstick frying pans.
• While the pancakes are cooking, combine a drizzle of balsamic vinegar and olive oil and a pinch of salt and pepper in a medium bowl. Add salad leaves and toss to coat. • In a second small bowl, combine dill & parsley mayonnaise with a splash of water. • Roughly chop parsley.
• Divide savoury bacon and Parmesan pancakes between plates. Drizzle with herby mayo. Sprinkle with parsley. • Serve with cooked tomatoes and dressed salad leaves. Enjoy!