Lemon Sugar Pancakes
with Lemon Curd & Almonds | Serves 2
Enjoy!
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
lemon
1 packet
Greek-style yoghurt
(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 packet
lemon curd
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
1
vegetable oil
40 g
butter
(Contains Milk;)
¼ cup
milk
(Contains Milk;)
2
eggs
(Contains Egg;)
50 g
sugar
Nutritional Values
Cooking Steps
• Slice lemon into wedges. Melt the butter in the microwave in 30 second bursts. In a medium bowl, add melted butter, the milk, Greek-style yoghurt and the eggs. Whisk to combine. Add dry pancake mix and mix until just combined..
• In a large frying pan, heat a drizzle of vegetable oil over medium heat. When oil is hot, cook 1/3 cup of pancake batter, in batches, until golden and set, 3-5 minutes each side.
• Divide pancakes between plates. Top with a squeeze of lemon juice and sprinkle over the sugar. Top with lemon curd and flaked almonds to serve.