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Lemon Sugar Pancakes
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Lemon Sugar Pancakes

Lemon Sugar Pancakes

with Lemon Curd & Almonds | Serves 2

Enjoy!

Allergens:
Milk
Egg
Gluten
Wheat
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 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 packet

lemon curd

(Contains Milk;)

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

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

40 g

butter

¼ cup

milk

(Contains Milk;)

2

eggs

(Contains Egg;)

50 g

sugar

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Nutritional Values

Energy (kJ)4382 kJ
Fat43.5 g
of which saturates19.9 g
Carbohydrate136.2 g
of which sugars75.5 g
Protein24.6 g
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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