Caramelised Pear, Pecan & Bacon Pancakes
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Caramelised Pear, Pecan & Bacon Pancakes

Caramelised Pear, Pecan & Bacon Pancakes

with Syrup & Cream

Decadent and fluffy, these pancakes are a weekend brunch must. Plus they are topped with the works: caramelised pear and nuts, cream and drizzled with maple-flavoured syrup. Pile them high, pair with your favourite drink and indulge!

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 sachet

pecans

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

1 packet

hazelnuts

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

1 packet

thickened cream

(Contains Milk;)

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 sachet

sweet golden spice blend

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

1 packet

maple-flavoured syrup

1 packet

diced bacon

(May be present: Soy. )

Not included in your delivery

olive oil

20 g

butter (for the pears)

40 g

butter (for the pancakes)

(Contains Milk;)

1 tbs

brown sugar

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

¼ cup

milk

(Contains Milk;)

2

eggs

(Contains Egg;)

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Nutritional Values

Energy (kJ)5840 kJ
Fat75.3 g
of which saturates34 g
Carbohydrate139.3 g
of which sugars77.7 g
Protein34.3 g
Sodium1797 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Instructions

1
1

• Thinly slice pear. Roughly chop pecans and hazelnuts.

2
2

• Using electric beaters, whisk thickened cream in a large bowl or jug until soft peaks form and almost doubled in size, 3-4 minutes. Set aside.

TIP: If you don't have electric beaters, use a hand whisk! TIP: For maximum volume, chill both your bowl and cream before whipping.

3
3

• In a large non-stick frying pan, heat butter(for the pear) and a drizzle of olive oil over mediumhigh 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
4

• In a large heatproof 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
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. • Return pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Set aside.

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

6
6

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