Sweet & Savoury Pancakes
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Sweet & Savoury Pancakes

Sweet & Savoury Pancakes

with Bacon, Almond Crumb & Syrup | Serves 2

Ready to up your pancake game without much extra work? With some simple tweaks, you can whip up our sweet, savoury, nutty and fluffy pancakes worthy of brunch at a fancy café. Pile up your pancakes and top with some bacon, berry compote, creamy yoghurt and an almond crumb.

We’ve replaced the hazelnuts in this recipe with flaked almonds due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:
Almond
Sulphites
Egg
Milk
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 Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 2 people

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

bacon

1 packet

shredded coconut

(Contains Sulphites;)

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

mixed berry compote

(May be present: Milk. )

1 packet

maple-flavoured syrup

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

vegetable oil

40 g

butter

2

eggs

(Contains Egg;)

2 tbs

milk

(Contains Milk;)

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Nutritional Values

Energy (kJ)4940 kJ
Fat53.5 g
of which saturates24.9 g
Carbohydrate142.2 g
of which sugars78.8 g
Protein29 g
Sodium1752 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Tray
Baking Paper
Small Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • In a large non-stick frying pan, add the butter and melt over low heat. Transfer to a large bowl and set aside. • Meanwhile, roughly chop flaked almonds.

2
2

• Separate bacon slices, then place on a lined oven tray. Bake until golden, 8-12 minutes. • On a second lined oven tray, add chopped almonds and shredded coconut. Spread out evenly, then bake until golden, 4-6 minutes.

TIP: Be sure not to spread to crumb too far apart to prevent it from burning quickly.

3
3

• Meanwhile, add the eggs, half the Greek-style yoghurt and the milk to the bowl with the melted butter. Lightly whisk to combine. • Add dry pancake mix and whisk until just combined.

TIP: Don't worry if the batter is thick, it makes for fluffy pancakes!

4
4

• Wipe out frying pan, then return to medium heat with a drizzle of vegetable oil. When oil is hot, add 1/3 cups of pancake batter. Cook in batches, until browned and set, 4-5 minutes each side.

TIP: Save time and cook your pancakes on two non-stick frying pans if possible!

5
5

• Meanwhile, heat a small saucepan over medium-high heat. Heat mixed berry compote until heated through, 1-2 minutes.

6
6

• Divide pancakes between plates. Top with berry compote, remaining Greek-style yoghurt and almond crumb. • Drizzle with maple-flavoured syrup. Serve with bacon. Enjoy!

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