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Lemon Sugar Pancakes
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Lemon Sugar Pancakes

Lemon Sugar Pancakes

with Lemon Curd & Almonds | Serves 2

Tags:
Easy Prep
Quick
Allergens:
Milk
Egg
Gluten
Almond

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
DifficultyEasy

Ingredients

/ Serving 2 people

1

lemon

1

Dry Pancake Mix

(Contains Gluten; May be present: Tree Nuts, Milk, Peanut, Soy, Sesame. )

1

lemon curd

(Contains Milk;)

1

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )

Not included in your delivery

1

olive oil

butter

milk

(Contains Milk;)

eggs

(Contains Egg;)

sugar

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Nutritional Values

Energy (kJ)4382 kJ
Calories0 kcal
Fat43.5 g
of which saturates19.9 g
Carbohydrate136.2 g
of which sugars75.5 g
Dietary Fibre0 g
Protein24.6 g
Cholesterol0 mg
Sodium1272 mg
The average adult daily energy intake is 8700 kJ

Instructions

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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