Caramelised Pear & Pecan Pancakes
with Syrup & Cream | Serves 2
Decadent and fluffy, these pancakes are a weekend brunch must. Plus they are topped with the works: caramelised pear and nuts, cream and drizzled with maple-flavoured syrup. Pile them high, pair with your favourite drink and indulge!
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
2
pear
1 packet
pecans
(Contains Pecan; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1 packet
hazelnuts
(Contains Hazelnut; May be present: Milk, Soy, Peanut, Sesame, Almond, Brazil Nut, Cashew, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
thickened cream
(Contains Milk;)
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 sachet
sweet golden spice blend
(May be present: Gluten, Milk, Soy, Wheat. )
1 packet
maple-flavoured syrup
Not included in your delivery
olive oil
1 tbs
brown sugar
60 g
butter
¼ cup
milk
(Contains Milk;)
2
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
Thinly slice pear. Roughly chop pecans and roasted hazelnuts.
In a large bowl, whisk thickened cream with electric beaters or a metal whisk until soft peaks form and almost doubled in size, 2-3 minutes. TIP: If you don't have an electric mixer, use a metal whisk. TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted.
In a large non-stick frying pan, heat butter (for frying) and a drizzle of olive oil over medium-high heat. Cook pear, stirring, until softened, 3-5 minutes. Reduce heat to medium. Add brown sugar and nuts and mix well. Cook until reduced and sticky, 2-3 minutes. Transfer to a bowl.
Place butter (for the pancakes) in a large heatproof bowl and microwave in 10 second bursts until melted. Add milk, Greek-style yoghurt and eggs to the bowl. Lightly whisk to combine. Add dry pancake mix and sweet golden spice blend and whisk until just combined. TIP: Don't worry if the batter is thick, it makes for fluffy pancakes!
Wipe out frying pan and return to medium heat with a drizzle of olive oil. When the oil is hot, add 1/3 cups of pancake batter, cook in batches, until golden, 3-5 minutes each side. TIP: Use some butter for frying if preferred. TIP: Save time and cook your pancakes in two nonstick frying pans if possible!
Divide pancakes between plates. Top with caramelised pear and nuts. Drizzle with some maple-flavoured syrup and dollop with whipped cream to serve.