Ultimate Pancake Stack
with Vanilla Cream, Dark Chocolate Drizzle & Candied Nuts | Serves 2
Stack up these delicious pancakes with vanilla cream, then finish with a luscious drizzle of dark chocolate and candied nuts for a seriously sweet start to your morning
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 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 packet
light cooking cream
(Contains Milk;)
1 packet
vanilla-flavoured syrup
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
dark chocolate chips
(Contains Milk, Soy; May be present: Gluten, Peanut, Sesame, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
2 tbs
brown sugar
1 tbs
water
40 g
butter
(Contains Milk;)
2
egg
(Contains Egg;)
¼ cup
milk
(Contains Milk;)
1 tbs
vegetable oil
Nutritional Values
Utensils
Cooking Steps
• Roughly chop roasted almonds and pecans. • Heat a large frying pan over medium-high heat. Toast chopped nuts until golden, 1-2 minutes. Add the brown sugar, the water and a pinch of salt. Cook, stirring, until bubbling and the caramel has thickened, 2-3 minutes. • Transfer to a sheet of baking paper and spread out to cool.
• Place light cooking cream in a large bowl or jug and whisk with electric beaters or a metal whisk until soft peaks form and almost doubled in size, 2-3 minutes. • Gently stir through vanilla-flavoured syrup. Set aside.
TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted.
• Wipe out frying pan, add the butter and melt over low heat. • In a second large bowl, add melted butter, the eggs, Greek-style yoghurt and the milk. Lightly whisk to combine. Add dry pancake mix and whisk until just combined.
TIP: Don't worry if the batter is thick, it makes for fluffy pancakes!
• Return pan 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: If you’re doing more than two batches, repeat wiping out the pan and adding more butter or oil!
• Place dark chocolate chips and vegetable oil in a medium heatproof bowl. Microwave in 20 second bursts, stirring each time, until the chocolate is melted.
TIP: Melting chocolate in 20 second bursts stops the chocolate from burning.
• Stack pancakes between plates and drizzle over dark chocolate. Sprinkle with candied nuts. • Serve with vanilla cream. Enjoy!