Cherry Cream Pancake Stack
with Candied Nuts & Dark Chocolate Drizzle- Almond
- Tree Nuts
- Milk
- Eggs
- Soy
- Gluten
- May contain traces of allergens
- Gluten
- Sesame
- Milk
- Soy
- Peanuts
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Wheat
- Eggs
- Fish
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!
Ingredients
1 packet
roasted almonds
(Contains: Almond; )
1 packet
pecans
(Contains: Tree Nuts, May contain traces of allergens, Gluten, Sesame, Milk, Soy, Peanuts; )
½ bottle
cream
(Contains: Milk; )
1 packet
Dark Chocolate Chips
(Contains: Milk, Soy, Gluten, Peanuts, Sesame, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut, May contain traces of allergens; )
1 packet
Cherry Sauce
(Contains: May contain traces of allergens, Wheat, Gluten, Eggs, Milk, Fish, Traces of Cashew, Almond, Sesame, Soy; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
dry pancake mix
(Contains: Gluten, Milk, Sesame, Peanuts, Soy, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut, May contain traces of allergens; )
Not included in your delivery
olive oil
1 tbs
water
2
eggs
(Contains: Eggs; )
¼ cup
milk
(Contains: Milk; )
1 tbs
vegetable oil
2 tbs
brown sugar
40 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
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.
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.
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!
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!
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.
Divide the pancakes between plates and drizzle with the chocolate. Sprinkle with the candied nuts and serve with the cherry cream.
