Decadent and fluffy, these pancakes are a weekend brunch must. Plus they're topped with the works: caramelised pear and nuts, cream and drizzled with maple-flavoured syrup. Pile them high, pair with your favourite drink and indulge!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
/ Serving 2 people
/ Serving 2 people
pecans(ContainsTree NutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy, Peanuts)
roasted hazelnuts(ContainsTree NutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy, Peanuts)
sweet golden spice blend(May be presentGluten, Tree Nuts, Sesame, Milk, Soy, Peanuts, Sulphites)
maple-flavoured syrup(May be presentGluten, Tree Nuts, Sesame, Milk, Soy, Peanuts, Sulphites)
dry pancake mix(ContainsGlutenMay be presentTree Nuts, Sesame, Milk, Soy, Peanuts, Sulphites)
butter (for the pears)
butter (for the pancakes)(ContainsMilk)
Thinly slice the pears. Roughly chop the pecans and hazelnuts.
In a large bowl, place the longlife cream (see ingredients) and whisk with electric beaters until soft peaks form and almost doubled in size, 2-3 minutes.
TIP: If you don't have an electric mixer, use a metal whisk.
TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted.
In a large non-stick frying pan, heat the butter (for the pears) and a drizzle of olive oil over a medium high heat. Cook the pear, stirring until softened, 3-5 minutes. Reduce the heat to medium. Add the brown sugar and nuts and mix well. Cook until reduced and sticky, 2-3 minutes. Transfer to a bowl.
In a large heatproof bowl, place the butter (for the pancakes) and microwave in 10 second bursts until melted. Add the milk, Greek-style yoghurt and eggs to the melted butter. Lightly whisk to combine. Add the dry pancake mix and sweet golden spice blend and whisk until just combined.
TIP: Don't worry if the batter is thick, it makes for fluffy pancakes!
Wipe out the frying pan and return to a medium heat with a drizzle of olive oil. When the pan is hot, add 1/3 cups of the pancake batter in batches, and cook until golden, 3-5 minutes each side.
TIP: Use some butter for frying if preferred.
TIP: Save time and cook your pancakes on two non-stick frying pans if possible!
Divide the pancakes between plates. Top with the caramelised pear and nuts. Drizzle with the maple-flavoured syrup and dollop with the cream to serve.