Pancakes & Blueberry Compote
with Nut Crumb, Maple Syrup, Bacon
- Milk
- Tree Nuts
- Sulphites
- Eggs
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
Ingredients
1
pistachios
(Contains: Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy.)
1
roasted hazelnuts
(Contains: Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy.)
1
bacon
1
shredded coconut
(Contains: Sulphites;)
Not included in your delivery
1
Olive Oil
1
butter
(Contains: Milk;)
1
sugar
2
eggs
(Contains: Eggs;)
1
milk
(Contains: Milk;)
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. In a large non-stick frying pan, add the butter and melt over a low heat. Transfer to a small bowl set aside. Meanwhile, roughly chop the strawberries, pistachios and roasted hazelnuts.
Separate the bacon slices and place on a lined oven tray. Cook until golden, 8-12 minutes. On a second lined oven tray, add the pistachios and shredded coconut. Evenly spread then bake until golden, 4-6 minutes. TIP: Be sure not to spread to crumb too far apart to prevent it from burning quickly.
While the bacon and nut crumb are cooking, heat a medium saucepan over a medium heat. Add the strawberries, raspberries and sugar. Cook, stirring, until slightly reduced, 8-10 minutes. Remove from the heat.
While the compote is cooking, add the melted butter, eggs, 1/2 the Greek yoghurt and milk in a large bowl. Lightly whisk to combine. Add the pancake mix and whisk until just combined. TIP: Don't worry if the batter is thick, it makes for fluffy pancakes!
Return the frying pan to a medium heat. When the pan is hot, add the pancake batter (1/3 cup per pancake) and cook until golden and cooked through, 4-5 minutes each side. TIP: If you don't have non-stick pans, use butter to grease the pan! TIP: Save time and cook your pancakes on two non-stick frying pans if possible!
Divide the pancakes between plates. Top with the berry compote, a spoon of the remaining Greek yoghurt and nut crumb. Drizzle over the maple- flavoured syrup. Serve with bacon.
