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Cherry Cream Pancake Stack

Cherry Cream Pancake Stack

with Candied Nuts & Dark Chocolate Drizzle

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Wake up to an irresistible weekend breakfast that is super quick. We've piled our fluffy pancakes high and given them just a touch of decadence with a dollop of cherry cream and a dark chocolate drizzle. It's a brunch treat everyone will enjoy!

Allergens:Tree NutsMilkEggsSoyGluten

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 packet

roasted almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

pecans

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

½ bottle

cream

(ContainsMilk)

1 packet

dark chocolate chips

(ContainsMilk, SoyMay be presentGluten, Peanuts, Sesame, Tree Nuts)

1 packet

cherry sauce

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

dry pancake mix

(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)

Not included in your delivery

olive oil

1 tbs

water

2

eggs

(ContainsEggs)

¼ cup

milk

(ContainsMilk)

1 tbs

vegetable oil

2 tbs

brown sugar

40 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4722 kJ
Fat84.2 g
of which saturates41.7 g
Carbohydrate74.3 g
of which sugars62.8 g
Protein22.8 g
Sodium267 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Whisk
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Roughly chop the roasted almonds and pecans. Heat a large frying pan over a medium-high heat. Toast the nuts until golden, 1-2 minutes. Add the brown sugar, the water and a pinch of salt. Cook, stirring, until bubbling and the caramel has thickened, 2-3 minutes. Transfer to a sheet of baking paper and spread out to cool.

2

Place the longlife cream (see ingredients) in a large bowl and whisk with electric beaters until soft peaks form and almost doubled in size, 2-3 minutes. Gently stir through the cherry sauce. Set aside.

TIP: If you don't have electric beaters, use a hand metal whisk.

TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted.

3

Place the butter (for the pancakes) in a large bowl and microwave in 10 second bursts or until melted. Add the eggs, Greek-style yoghurt and milk to the 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!

4

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, 4-5 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!

5

Place the dark chocolate chips and vegetable oil chunks in a heatproof bowl. Microwave for 20 second bursts, stirring each time, until the chocolate has melted.

TIP: Melting chocolate in 20 second bursts stops the chocolate from burning.

6

Divide the pancakes between plates and drizzle with the chocolate. Sprinkle with the candied nuts and serve with the cherry cream.