Cherry Cream Pancake Stack

Cherry Cream Pancake Stack

with Candied Nuts & Dark Chocolate Drizzle | Serves 2

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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 NutsMilkEggsGlutenSoy

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy

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


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

½ bottle

longlife cream


1 packet

dry pancake mix

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

1 packet

dark chocolate chips

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

1 packet

cherry sauce

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

1 tbs





¼ cup



1 tbs

vegetable oil

40 g



2 tbs

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)6071 kJ
Fat85.3 g
of which saturates41.9 g
Carbohydrate141.1 g
of which sugars69.4 g
Protein31.8 g
Sodium1245 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Roughly chop the roasted almonds and pecans. Heat a large non-stick frying pan over a medium-high heat. Toast the nuts, tossing until golden, 1-2 minutes. Add the brown sugar, water and a pinch of salt. Cook, stirring, until the caramel is bubbling and thickened 2-3 minutes. Transfer to a sheet of baking paper and spread out to cool.


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. Using a spoon, gently stir through the cherry sauce. Set aside.

TIP: If you don't have electric beaters, 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 heatproof bowl, microwave the butter in 10 second bursts until melted. Add the eggs, Greek-style yoghurt and milk to the butter. 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 amounts 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!


Meanwhile, place the dark chocolate chips and vegetable oil in a medium heatproof bowl. Microwave in 20 second bursts, stirring each time, until smooth and melted.

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


Divide the pancakes between plates and top with some dark chocolate drizzle. Dollop the cherry cream on top and sprinkle with the candied nuts to serve.