Jolly Bacon & Parmesan Pancakes
with Tomatoes & Herby Mayo Drizzle
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!
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 punnet(s)
snacking tomatoes
1 packet
diced bacon
(May be present: Soy. )
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 bag
rocket leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 bag
parsley
Not included in your delivery
olive oil
20 g
butter
¼ cup
milk
(Contains Milk;)
2
eggs
(Contains Egg;)
1 packet
balsamic vinegar
Nutritional Values
Utensils
Instructions
• 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!