Ultimate Pancake Stack
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Ultimate Pancake Stack

Ultimate Pancake Stack

with Vanilla Cream, Dark Chocolate Drizzle & Candied Nuts | Serves 2

Stack up these delicious pancakes with vanilla cream, then finish with a luscious drizzle of dark chocolate and candied nuts for a seriously sweet start to your morning.

Allergens:
Almond
Pecan
Milk
Egg
Gluten
Wheat
Soy

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 Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

roasted almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )

½ packet

pecans

(Contains Pecan; May be present: Milk, Peanut, 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, Peanut, 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, Peanut, 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

2

egg

(Contains Egg;)

¼ cup

milk

(Contains Milk;)

1 tbs

vegetable oil

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Nutritional Values

Energy (kJ)6004 kJ
Fat80.7 g
of which saturates35.5 g
Carbohydrate143.7 g
of which sugars78.4 g
Protein30.9 g
Sodium1302 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Roughly chop roasted almonds and pecans (see ingredients). • 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.

2
2

• 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.

3
3

• Wipe out frying pan, add the butter and melt over low heat. • In a second 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!

4
4

• Return pan 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!

5
5

• 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.

6
6

• Stack pancakes between plates and drizzle over dark chocolate. Sprinkle with candied nuts. • Serve with vanilla cream. Enjoy!

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