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Lemon Sugar Pancakes

Lemon Sugar Pancakes

with Lemon Curd & Almonds | Serves 2

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Enjoy!

Allergens:MilkEggGlutenTree Nuts

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 Time15 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1

lemon

1 packet

dry pancake mix

(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Soy, Sesame)

1 packet

lemon curd

(ContainsMilk)

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Soy, Sesame)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

1

olive oil

40 g

butter

(ContainsMilk)

¼ cup

milk

(ContainsMilk)

2

eggs

(ContainsEgg)

50 g

sugar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4389 kJ
Fat43.7 g
of which saturates20 g
Carbohydrate136.1 g
of which sugars75.6 g
Protein24.5 g
Sodium1272 mg
The average adult daily energy intake is 8700 kJ
Instructionsarrow up iconarrow up icon
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1

Slice lemon into wedges. Melt the butter in the microwave in 30 second bursts. In a medium bowl, add melted butter, milk, Greek-style yoghurt and eggs. Whisk to combine. Add dry pancake mix and mix until just combined.

2

Heat a large frying pan over medium heat with a drizzle of olive oil. When the oil is hot, add 1/3 cups of pancake batter, in batches and cook until golden, 3-5 minutes each side.

3

Divide pancakes between plates. Top with a squeeze of lemon juice and sprinkle over sugar. Serve with lemon curd and flaked almonds.