Cherry Cream Pancake Stack

Name: Cherry Cream Pancake Stack with Candied Nuts & Dark Chocolate Drizzle
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Dry Pancake Mix; 1 packet Cherry Sauce; 1 packet Slivered Almonds; 1 packet Pistachios; 1 packet Greek-Style Yoghurt; 1 packet Cream; 1 packet Pecans; 1 packet Dark Chocolate Chips

with Candied Nuts & Dark Chocolate Drizzle

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Start off your day with a bang by serving up these sweet delicious pancakes. The cherry cream dolloped on top will put a smile on everyone’s faces. Keep the happy cheer going by drizzling over an indulgent dark chocolate sauce with candied nuts sprinkled on top.

Allergens:

Wheat

•Gluten

•Almond

•Milk

•Soy

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Dry Pancake Mix

(Contains: Wheat, Gluten; May be present: Cashew, Brazil nut, Almond, Soy, Peanuts, Pistachio, Macadamia, Pecan, Sesame, Walnut, Milk, Hazelnut, Pine nut. )

1 packet

Cherry Sauce

(May be present: Soy, Sesame, Milk, Fish, Eggs. )

1 packet

Slivered Almonds

(Contains: Almond; )

1 packet

Pistachios

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Cream

(Contains: Milk; )

1 packet

Pecans

1 packet

Dark Chocolate Chips

(Contains: Milk, Soy; May be present: Cashew, Brazil nut, Almond, Peanuts, Pistachio, Macadamia, Pecan, Sesame, Walnut, Hazelnut, Pine nut, Wheat, Gluten. )

Nutrition Values

Calories1330 kcal

Energy (kJ)5550 kJ

Fat72.2 g

of which saturates41.8 g

Carbohydrate144 g

of which sugars76 g

Dietary Fibre6.1 g

Protein21.7 g

Sodium1260 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Saucepan

Cooking Steps

• Roughly chop slivered almonds, pecans and pistachios. • Heat a large non-stick frying pan over medium-high heat. Toast nuts, tossing, until golden, 1-2 minutes. • Add the brown sugar, the 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 cream (see ingredients) and whisk with electric beaters until soft peaks form and almost doubled in size, 1-2 minutes. • Using a spoon, gently stir through cherry sauce. Set aside.

TIP: If you don't have electric beaters, use a hand whisk and whisk for 3-4 minutes. TIP: Chill both your bowl and cream before whipping to get maximum volume.

• 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 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, then return to medium heat with a drizzle of olive oil. When pan is hot, cook 1/3 cup of pancake batter in batches, until golden and set, 3-5 minutes each side.

TIP: Use some butter for frying if preferred. TIP: Save time and cook your pancakes in two non-stick frying pans if possible!

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

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

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