[IN MENU] Caramelised Pear, Pecan & Bacon Pancakes
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[IN MENU] Caramelised Pear, Pecan & Bacon Pancakes

with Syrup & Cream

Allergens:
Pecan
•Hazelnut
•Milk
•Egg
•Gluten
•Wheat

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

pear

1

pecans

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

1

hazelnuts

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

1

thickened cream

(Contains Milk;)

1

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

sweet golden spice blend

(May be present: Gluten, Milk, Soy, Wheat. )

1

maple-flavoured syrup

1

diced bacon

(May be present: Soy, Milk. )

Not included in your delivery

olive oil

brown sugar

1

butter

milk

(Contains Milk;)

eggs

(Contains Egg;)

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Nutritional Values

Energy (kJ)0 kJ
Calories5840 kcal
Fat75.3 g
of which saturates34 g
Carbohydrate139.3 g
of which sugars77.7 g
Dietary Fibre0 g
Protein34.3 g
Cholesterol0 mg
Sodium1797 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Thinly slice pear. Roughly chop pecans and hazelnuts.

2

• In a large bowl, whisk thickened cream with electric beaters or a metal whisk until soft peaks form and almost doubled in size. Set aside.

TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted.

3

• In a large non-stick frying pan, heat 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, pecans and hazelnuts and mix well. Cook until reduced and sticky, 2-3 minutes. Transfer to a bowl.

4

• In a large heatproog 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!

5

• 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 cooked through, 3-5 minutes each side.

TIP: Use some butter for frying if preferred. TIP: Save time and cook your pancakes on two non-stick frying pans if possible!


Custom Recipe: 
If you’ve added diced bacon, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Set aside.
6

• Divide pancakes between plates. • Top with caramelised pears and nuts. • Drizzle with some maple-flavoured syrup and dollop with whipped cream to serve. Enjoy!


Custom Recipe: Top pancakes with bacon bits.