Cherry Cream Pancake Stack
with Candied Almonds & Dark Chocolate Drizzle
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Slivered Almonds
(Contains: Almond; )
1
cream
(Contains: Milk; )
1
Cherry Sauce
(May be present: Wheat, Gluten, Eggs, Milk, Fish, Cashew, Almond, Sesame, Soy)
1
pancake dry mix
(Contains: Gluten; May be present: Milk, Sesame, Soy, Tree Nuts, Peanuts)
1
Dark Chocolate Chips
(Contains: Milk, Soy; May be present: Gluten, Cashew, Almond, Sesame, Peanuts, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
Not included in your delivery
olive oil
brown sugar
water
egg
(Contains: Eggs; )
milk
(Contains: Milk; )
vegetable oil
Nutrition Values
Cooking Steps
• Roughly chop roasted almonds and pecans. • Heat a large frying pan over medium-high heat. Toast chopped 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 light cooking cream in a large bowl or jug and whisk with electric beaters or a metal whisk until soft peaks form and almost doubled in size, 2-3 minutes. • Gently stir through vanilla-flavoured syrup. Set aside.
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 for 10 second bursts until melted. • Add the eggs, Greek-style yoghurt and milk to the 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!
• Roughly chop roasted almonds and pecans. • Heat a large frying pan over medium-high heat. Toast chopped 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 light cooking cream in a large bowl or jug and whisk with electric beaters or a metal whisk until soft peaks form and almost doubled in size, 2-3 minutes. • Gently stir through vanilla-flavoured syrup. Set aside.
TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted.
• Wipe out frying pan, add the butter and melt over low heat. • In a second large bowl, add melted butter, the eggs, Greek-style yoghurt and the milk. 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!
