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 caramel sauce. Pile them high, pair with your favourite drink and indulge!
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.
2
pear
½ packet
pecans
(Contains Pecan; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, 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
caramel sauce
(Contains Milk;)
olive oil
20 g
butter (for the pears)
1 tbs
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
40 g
butter (for the pancakes)
(Contains Milk;)
¼ cup
milk
(Contains Milk;)
2
eggs
(Contains Egg;)
• Thinly slice pear. • Roughly chop pecans and flaked almonds.
• In a large bowl, whisk thickened cream with electric beaters or a metal whisk 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.
• In a large non-stick frying pan, heat the 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, flaked almonds and pecans and mix well. Cook until reduced and sticky, 2-3 minutes. Transfer to a bowl.
• In a large heatproof bowl, place butter (for the pancakes). Microwave in 10 second bursts until melted. • Add the milk, Greek-style yoghurt and 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!
• Wipe out frying pan, then return to medium heat with a drizzle of olive oil. When oil is hot, cook pancakes in batches, until golden and set, 3-5 minutes each side (use 1/3 cup batter per pancake).
TIP: Use some butter for frying if preferred. TIP: Save time and cook your pancakes on two non-stick frying pans if possible!
Serve up • Divide pancakes between plates. • Top with caramelised pear and nuts. Drizzle with some caramel sauce and dollop with whipped cream to serve. Enjoy!