Sweet & Savoury Pancakes
with Bacon, Nutty Crumb & Syrup | Serves 2
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.
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.
Ingredients
1 packet
hazelnuts
(Contains Hazelnut; May be present: Milk, Soy, Peanut, Sesame, Almond, Brazil Nut, Cashew, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
bacon
1 packet
shredded coconut
(Contains Sulphites;)
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
mixed berry compote
(May be present: Milk. )
1 packet
maple-flavoured syrup
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
40 g
butter
2
eggs
(Contains Egg;)
2 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • In a large non-stick frying pan, melt the butter over low heat. Transfer to a large bowl and set aside. • Meanwhile, roughly chop hazelnuts.
• Separate bacon slices and place on a lined oven tray. Bake until golden, 8-12 minutes. • On a second lined oven tray, add chopped hazelnuts and shredded coconut. Spread out evenly, then bake until golden, 4-6 minutes.
TIP: Be sure not to spread to crumb too far apart to prevent it from burning quickly.
• Meanwhile, add the eggs, the milk and 1/2 the Greek-style yoghurt to 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!
• Wipe out frying pan, then return to medium heat with a drizzle of olive oil. When oil is hot, cook 1/3 cups of pancake batter, in batches, until golden brown and set, 4-5 minutes each side.
TIP: Save time and cook your pancakes on two non-stick frying pans if possible!
• Meanwhile, heat a small saucepan over medium-high heat. Add mixed berry compote, stirring, until heated through, 1-2 minutes.
• Divide pancakes between plates. Top with berry compote, nutty crumb and remaining Greek-style yoghurt. • Drizzle with maple-flavoured syrup. Serve with bacon. Enjoy!
