Bacon Pancake Feast

Name: Bacon Pancake Feast with Tomatoes & Herby Mayo Drizzle
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 punnet snacking tomatoes; 1 packet diced bacon; 20 g butter; ¼ cup milk; 2 eggs; 2 packet Dry Pancake Mix; 1 drizzle balsamic vinegar; 1 bag rocket leaves; 1 packet dill & parsley mayonnaise; 1 bag parsley; 1 packet Greek-style yoghurt; 2 packet Parmesan cheese

with Tomatoes & Herby Mayo Drizzle

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Start Christmas morning right and serve up this bright pancake feast. Stack up these cheesy bacon pancakes, then pile on some Christmas-coloured sides that bring the dish together. Sweet cherry tomatoes provide a pop of festive red, whilst the green salad leaves cut through the richness of the savoury pancakes!

Allergens:

Milk

•Eggs

•Gluten

•Wheat

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 punnet

snacking tomatoes

1 packet

diced bacon

(May be present: Soy, Milk.)

2 packet

Dry Pancake Mix

(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Soy, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 bag

rocket leaves

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

1 bag

parsley

1 packet

Greek-style yoghurt

(Contains: Milk;)

2 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

¼ cup

milk

(Contains: Milk;)

eggs

(Contains: Eggs;)

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)3807 kJ

Fat48.5 g

of which saturates17 g

Carbohydrate87 g

of which sugars24.5 g

Protein29.1 g

Sodium1895 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• In a large non-stick frying pan, heat a drizzle of olive oil over high heat. • Cook snacking tomatoes, stirring occasionally, until blistered, 3-5 minutes. Transfer to a small bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 3-4 minutes.

• In a large heatproof bowl, microwave the butter in 10 second bursts until melted. Add the milk, Greek-style yoghurt and the eggs to the bowl. • Lightly whisk to combine. Stir in dry pancake mix, shaved Parmesan cheese and cooked bacon until just combined.

TIP: Don't worry if your 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 1/3 cups of pancake batter, in batches, until golden and set, 3-5 minutes each side.

TIP: Save time and cook your pancakes on two nonstick frying pans.

• While the pancakes are cooking, combine a drizzle of balsamic vinegar and olive oil and a pinch of salt and pepper in a medium bowl. Add salad leaves and toss to coat. • In a second small bowl, combine dill & parsley mayonnaise with a splash of water. • Roughly chop parsley.

• Divide savoury bacon and Parmesan pancakes between plates. Drizzle with herby mayo. Sprinkle with parsley. • Serve with cooked tomatoes and dressed salad leaves. Enjoy!