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!
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.
2
pear
1 sachet
pecans
(Contains: Noix de pécan ; May be present: Latte, Erdnüsse, Sesamsamen, Soja, Mandeln, Paranüsse, Cashew, Haselnüsse, Macadamia, Pine Nut, Pistazien, Walnut.)
1 packet
hazelnuts
(Contains: Hazelnut; May be present: Latte, Soja, Erdnüsse, Sesamsamen, Mandeln, Paranüsse, Cashew, Macadamia, Pine Nut, Pistazien, Pecannüsse, 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: Latte, Erdnüsse, Soja, Sesamsamen, Mandeln, Paranüsse, Cashew, Haselnüsse, Macadamia, Pecannüsse, Pine Nut, Pistazien, Walnut.)
1 sachet
sweet golden spice blend
(May be present: Gluten, Latte, Soja, Weizen.)
1 packet
maple-flavoured syrup
olive oil
20 g
butter (for the pears)
(Contains: Milk;)
1 tbs
brown sugar
40
butter (for the pancakes)
(Contains: Milk;)
¼ cup
milk
(Contains: Milk;)
2
egg
(Contains: Egg;)
• Thinly slice pear. Roughly chop pecans and hazelnuts.
• 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, hazelnuts 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 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!
• 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!
• Divide pancakes between plates. • Top with caramelised pear and nuts. Drizzle with some maple-flavoured syrup and dollop with whipped cream to serve. Enjoy!