Lemon Sugar Pancakes
with Lemon Cream | Serves 4+
Enjoy!
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
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.
Ingredients
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
thickened cream
(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
Nutritional Values
Instructions
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. Place cream and lemon juice into a large bowl and whisk with electric beaters until soft peaks form and almost doubled in size, 3-4 mins.
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 batter per pancake).
Top pancakes with a squeeze of lemon juice. Sprinkle over the sugar and almonds.