Mother's Day Brunch Pancakes & Bacon
with Berry Compote & Nutty Crumb
Starting from the moment she wakes up, show Mum just how special she is by spoiling her with this decadent breakfast in the comfort of her own bed. Sweet, savoury, nutty and fluffy, this pancake recipe will melt her heart.
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
pistachios
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 packet
roasted hazelnuts
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 packet
bacon
1 packet
shredded coconut
(Contains Sulphites;)
1 punnet
strawberries
1 punnet
raspberries
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
maple-flavoured syrup
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
1 tbs
sugar
2
eggs
(Contains Egg;)
2 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. In a large non-stick frying pan, add the butter and melt over a low heat. Transfer to a small bowl and set aside. Roughly chop the strawberries, pistachios and roasted hazelnuts.
Separate the bacon slices and place on a lined oven tray. Bake until golden, 8-12 minutes. On a second lined oven tray, combine the pistachios, roasted hazelnuts and shredded coconut. Bake until golden, 4-6 minutes. TIP: Keep the crumb mixture centred on the oven tray to stop it cooking too fast.
While the crumb is baking, heat a medium saucepan over a medium heat. Add the strawberries, raspberries and sugar. Cook, stirring, until slightly reduced, 8-10 minutes. Remove from the heat.
While the compote is cooking, combine the melted butter, eggs, milk and 1/2 the Greek-style yoghurt in a large bowl. Lightly whisk to combine. Add the dry pancake mix and whisk until just combined. TIP: Don't worry if the batter is thick, it makes for fluffy pancakes!
Return the frying pan to a medium heat. When the pan is hot, add the pancake batter (1/3 cup per pancake) and cook until golden and cooked through, 4-5 minutes each side. TIP: If you don't have a non-stick pan, use butter to grease the pan! TIP: Save time and cook your pancakes on two frying pans if possible.
Divide the pancakes between plates. Top with the berry compote, a spoon of the remaining yoghurt and nut crumb. Drizzle over the maple-flavoured syrup. Serve with bacon.