Mother's Day Brunch Pancakes & Bacon
with Berry Compote & Nutty Crumb
- Milk
- Tree Nuts
- Sulphites
- Eggs
- Gluten
- Wheat
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Starting from the moment she wakes up, show Mum just how special she is by spoiling her with this decadent breakfast in the comfort of her own bed. Sweet, savoury, nutty and fluffy, this pancake recipe will melt her heart.
Ingredients
1 packet
pistachios
(Contains: Tree Nuts May be present: Milk, Peanuts, Sesame, Soy)
1 packet
roasted hazelnuts
(Contains: Tree Nuts May be present: Milk, Peanuts, Sesame, Soy)
1 packet
bacon
1 packet
shredded coconut
(Contains: Sulphites)
1 punnet
strawberries
1 punnet
raspberries
1 packet
Greek-style yoghurt
(Contains: Milk)
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
maple-flavoured syrup
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk)
1 tbs
sugar
2
eggs
(Contains: Eggs)
2 tbs
milk
(Contains: Milk)
Utensils
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 and set aside. Roughly chop the strawberries, pistachios and roasted hazelnuts.
Separate the bacon slices and place on a lined oven tray. Bake until golden, 8-12 minutes. On a second lined oven tray, combine the pistachios, roasted hazelnuts and shredded coconut. Bake until golden, 4-6 minutes. TIP: Keep the crumb mixture centred on the oven tray to stop it cooking too fast.
While the crumb is baking, 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, combine the melted butter, eggs, milk and 1/2 the Greek-style yoghurt in a large bowl. Lightly whisk to combine. Add the dry 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 a non-stick pan, use butter to grease the pan! TIP: Save time and cook your pancakes on two frying pans if possible.
Divide the pancakes between plates. Top with the berry compote, a spoon of the remaining yoghurt and nut crumb. Drizzle over the maple-flavoured syrup. Serve with bacon.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the fluffy pancakes and tasty berry compote, though some found the combination of toppings overwhelming.
- Ease of prep: Several mentioned it was time-consuming or fiddly to prepare, with multiple steps making the morning hectic.
- Suggestions: Some recommend making the pancake batter first, then preparing other elements while cooking to serve everything hot.
- Leftovers: A few noted the pancakes became tough the next day and were best eaten fresh.
- Portions: Many found it generous, with some saying it easily fed 3-5 people as a substantial brunch.
