Lemon Sugar Pancakes
with Lemon Curd & Almonds | Serves 2
Enjoy!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
lemon
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 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 packet
lemon curd
(Contains: Milk;)
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Soy, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
1
vegetable oil
40 g
butter
(Contains: Milk;)
¼ cup
milk
(Contains: Milk;)
2
eggs
(Contains: Eggs;)
50 g
sugar
Cooking Steps
• Slice lemon into wedges. Melt the butter in the microwave in 30 second bursts. In a medium bowl, add melted butter, the milk, Greek-style yoghurt and the eggs. Whisk to combine. Add dry pancake mix and mix until just combined..
• In a large frying pan, heat a drizzle of vegetable oil over medium heat. When oil is hot, cook 1/3 cup of pancake batter, in batches, until golden and set, 3-5 minutes each side.
• Divide pancakes between plates. Top with a squeeze of lemon juice and sprinkle over the sugar. Top with lemon curd and flaked almonds to serve.
