Ultimate Pancake Stack
with Vanilla Cream, Dark Chocolate Drizzle & Candied Nuts
- Almond
- Pecan
- Milk
- Eggs
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
- Almond
- Traces of Cashew
- Gluten
- Wheat
Stack up these delicious pancakes with vanilla cream, then finish with a serious drizzle of dark chocolate and candied nuts for a seriously sweet start to your morning.
Ingredients
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 packet
pecans
(Contains: Pecan; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut.)
1 packet
light cooking cream
(Contains: Milk;)
1 packet
vanilla-flavoured syrup
1 packet
Dry Pancake Mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Soy, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
dark chocolate chips
(Contains: Milk, Soy; May be present: Gluten, Peanuts, Sesame, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
2 tbs
brown sugar
1 tbs
water
40 g
butter
(Contains: Milk;)
2
egg
(Contains: Eggs;)
¼ cup
milk
(Contains: Milk;)
1 tbs
vegetable oil
Utensils
Cooking Steps
• Roughly chop roasted almonds and pecans. • Heat a large frying pan over medium-high heat. Toast chopped nuts until golden, 1-2 minutes. Add the brown sugar, the water and a pinch of salt. Cook, stirring, until bubbling and the caramel has thickened, 2-3 minutes. • Transfer to a sheet of baking paper and spread out to cool.
• Place light cooking cream in a large bowl or jug and whisk with electric beaters or a metal whisk until soft peaks form and almost doubled in size, 2-3 minutes. • Gently stir through vanilla-flavoured syrup. Set aside.
TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted.
• Wipe out frying pan, add the butter and melt over a low heat. • In a large bowl, add melted butter, the eggs, Greek-style yoghurt and the milk. 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!
• Wipe out frying pan, then return to medium heat with a drizzle of olive oil. • When oil is hot, cook pancakes in batches until golden and set, 3-5 minutes each side (use 1/3 cup batter per pancake).
TIP: Use some butter for frying if preferred. TIP: If you’re doing more than two batches, repeat wiping out the pan and adding more butter or oil!
• Place dark chocolate chips and vegetable oil in a medium heatproof bowl. Microwave in 20 second bursts, stirring each time, until the chocolate is melted.
TIP: Melting chocolate in 20 second bursts stops the chocolate from burning.
• Stack pancakes between plates and drizzle over dark chocolate. Sprinkle with candied nuts. • Serve with vanilla cream. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Ease of prep: Some found it challenging, requiring multiple pans and saucepans for cooking.
- Portions: Several customers mentioned the dish was quite rich; smaller serving sizes might be preferable.
- Suggestions: For the vanilla cream, consider using whipping cream instead of light cooking cream for better results.
