Caramelised Pear & Pecan Pancakes
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Caramelised Pear & Pecan Pancakes

Caramelised Pear & Pecan Pancakes

with Syrup & Cream | Serves 2

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!

Allergens:
Pecan
Hazelnut
Milk
Egg
Gluten
Wheat

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 2 people

2

pear

1 packet

pecans

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

1 packet

hazelnuts

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

1 packet

thickened cream

(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

maple-flavoured syrup

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

1 tbs

brown sugar

¼ cup

milk

(Contains Milk;)

2

eggs

(Contains Egg;)

20 g

butter (for the pears)

40 g

butter (for the pancakes)

(Contains Milk;)

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Nutritional Values

Energy (kJ)2270 kJ
Fat29.3 g
of which saturates13.6 g
Carbohydrate50.3 g
of which sugars32.7 g
Protein17.8 g
Sodium509 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Thinly slice pear. Roughly chop pecans and hazelnuts.

2
2

• 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.

3
3

• 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.

4
4

• 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!

5
5

• 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!

6
6

• Divide pancakes between plates. • Top with caramelised pear and nuts. Drizzle with some maple-flavoured syrup and dollop with whipped cream to serve. Enjoy!

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