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Australian Recipes

Lemon Sugar Pancakes

Lemon Sugar Pancakes

with Lemon Curd & Almonds

Up to 180$ + Free Treats / Extras for Life

Allergens:

Milk

•Eggs

•Almond

•Gluten

•Wheat

The quantities provided above are averages only.

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 Time10 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

1

Lemon

1 packet

Lemon Curd

(Contains: Milk, Eggs;)

1 packet

Flaked Almonds

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

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Dry Pancake Mix

(Contains: Gluten, Wheat; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Almond.)

Nutritional Values

Calories645 kcal

Energy (kJ)2700 kJ

Fat16.5 g

of which saturates6.1 g

Carbohydrate106 g

of which sugars44.5 g

Dietary Fibre7.9 g

Protein15.1 g

Cholesterol5.7 mg

Sodium1130 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

Slice lemon into wedges. Microwave the butter in 30 second bursts until melted. 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.

2

In a large frying pan, heat a drizzle of vegetable oil over medium heat. When oil is hot, cook pancakes in batches until golden and set, 3-5 mins each side (use 1/3 cup pancake batter per pancake).

3

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.

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