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!
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
2
pear
1 sachet
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
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 sachet
sweet golden spice blend
(May be present: Gluten, Milk, Soy, Wheat. )
1 packet
maple-flavoured syrup
Not included in your delivery
olive oil
20 g
butter (for the pears)
(Contains Milk;)
1 tbs
brown sugar
40
butter (for the pancakes)
(Contains Milk;)
¼ cup
milk
(Contains Milk;)
2
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• Thinly slice pear. Roughly chop pecans and hazelnuts.
• In a large bowl, whisk thickened cream with electric beaters or a metal whisk until soft peaks form and almost doubled in size, 3-4 minutes. Set aside.
TIP: If you don’t have electric beaters, use a hand whisk! TIP: For maximum volume, chill both your bowl and cream before whipping.
• In a large non-stick frying pan, heat the butter (for the pear) and a drizzle of olive oil over medium-high heat. • Cook pear, stirring, until softened, 3-5 minutes. Reduce heat to medium. Add the brown sugar, hazelnuts and pecans and mix well. Cook until reduced and sticky, 2-3 minutes. Transfer to a bowl.
• In a large heatproof bowl, place butter (for the pancakes). Microwave in 10 second bursts until melted. • Add the milk, Greek-style yoghurt and the eggs to the butter. 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, then return to medium heat with a drizzle of olive oil. When oil is hot, cook pancakes in batches, until golden and set, 3-5 minutes each side (use 1/3 cup batter per pancake).
TIP: Use some butter for frying if preferred. TIP: Save time and cook your pancakes on two non-stick 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. Enjoy!