Sweet & Savoury Pancakes

Name: Sweet & Savoury Pancakes with Bacon & Nutty Crumb | Serves 2
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 packet Walnuts; 1 packet Greek-Style Yoghurt; 100 g Bacon; 1 packet Flaked Almonds; 1 packet Dry Pancake Mix; 1 packet Mixed Berry Compote; 2 piece egg; 1 drizzle vegetable oil; 2 tbs milk; 40 g butter

with Bacon & Nutty Crumb | Serves 2

Get up to $200 off!

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.

We’ve replaced the shredded coconut in this recipe with walnuts due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

Walnut

•Milk

•Almond

•Gluten

•Wheat

•Eggs

The quantities provided above are averages only.

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 Time40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

Walnuts

(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

100 g

Bacon

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 packet

Dry Pancake Mix

(Contains: Gluten, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 packet

Mixed Berry Compote

(May be present: Milk.)

Not included in your delivery

2 piece

egg

(Contains: Eggs;)

1 drizzle

vegetable oil

2 tbs

milk

(Contains: Milk;)

40 g

butter

(Contains: Milk;)

Nutritional Values

Calories1020 kcal

Energy (kJ)4250 kJ

Fat49.5 g

of which saturates17.4 g

Carbohydrate109 g

of which sugars45.2 g

Dietary Fibre12.3 g

Protein33.1 g

Sodium1930 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Small sauce pan

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced.
• In a small saucepan, add the butter and melt
over low heat.
• Transfer to a large heatproof bowl and set aside.
• Roughly chop walnuts.

• Separate bacon slices, then place on a lined
oven tray. Bake until golden, 8-12 minutes.
• On a second lined oven tray, add flaked
almonds and chopped walnuts. Spread out
evenly, then bake until golden, 4-6 minutes.

TIP: Be sure not to spread the crumb too far apart to
prevent it from burning quickly.

• Meanwhile, add the eggs, half the Greek-style
yoghurt and the milk to the bowl with 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!

• In a large non-stick frying pan, heat a drizzle of
vegetable oil. When oil is hot, add 1/3 cups of
pancake batter. Cook in batches, until browned
and set, 4-5 minutes each side.

TIP: Save time and cook your pancakes on two
non-stick frying pans if possible!

• Meanwhile, wipe out small saucepan and
return to medium-high heat. Heat mixed berry
compote until heated through, 1-2 minutes.

• Divide pancakes between plates. Top with
remaining Greek-style yoghurt, berry compote
and nutty crumb.
• Serve with bacon. Enjoy!

TIP: To sweeten things up a little more, drizzle your
pancakes with maple syrup to serve!