Sweet & Savoury Pancakes
with Bacon & Nutty Crumb | Serves 2
- Milk
- Walnut
- Almond
- Eggs
- Gluten
- Wheat
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
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 nutty crumb. *We’ve replaced the shredded coconut in this recipe with walnuts due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
walnuts
(Contains: Walnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
1 packet
bacon
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
Dry Pancake Mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
mixed berry compote
(May be present: Milk.)
Not included in your delivery
vegetable oil
40 g
butter
(Contains: Milk;)
2
eggs
(Contains: Eggs;)
2 tbs
milk
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a small saucepan, add the butter and melt over low heat. • Transfer to a large heatproof bowl and set aside. • Roughly chop walnuts.
• Separate bacon slices, then place on a lined oven tray. Bake until golden, 8-12 minutes. • On a second lined oven tray, add flaked almonds and chopped walnuts. Spread out evenly, then bake until golden, 4-6 minutes.
TIP: Be sure not to spread the crumb too far apart to prevent it from burning quickly.
• 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!
• In a large non-stick frying pan, heat 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!
• Meanwhile, wipe out small saucepan and return to medium-high heat. Heat mixed berry compote until heated through, 1-2 minutes.
• Divide pancakes between plates. Top with remaining Greek-style yoghurt, berry compote and nutty crumb. • Serve with bacon. Enjoy!
TIP: To sweeten things up a little more, drizzle your pancakes with maple syrup to serve!
