Caramelised Pear & Pecan Pancakes
with Caramel Sauce & Cream | Serves 2
Decadent and fluffy, these pancakes are a weekend brunch must. Plus they are topped with the works: caramelised pear and nuts, cream and drizzled with caramel sauce. Pile them high, pair with your favourite drink and indulge!
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
pear
1 packet
pecans
(Contains: Tree Nuts; May be present: Gluten, Sesame, Milk, Soy, Peanuts)
1 packet
roasted hazelnuts
(Contains: Tree Nuts; )
1 packet
pistachios
(Contains: Tree Nuts; May be present: Gluten, Sesame, Milk, Soy, Peanuts)
½ packet
cream
(Contains: Milk; )
1 packet
pancake dry mix
(Contains: Gluten; May be present: Sesame, Milk, Soy, Peanuts, Tree Nuts)
1 packet
Caramel Sauce
(Contains: Milk; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
1 tbs
brown sugar
¼ cube
milk
(Contains: Milk; )
2
eggs
(Contains: Eggs; )
1 tsp
cinnamon
20 g
butter (for the pears)
40 g
butter (for the pancakes)
(Contains: Milk; )
Nutrition Values
Cooking Steps
• Thinly slice pears. Roughly chop pecans, roasted hazelnuts and pistachios. • In a large bowl, place cream (see ingredients) and whisk with electric beaters until soft peaks form and almost doubled in size, 2-3 minutes.
TIP: If you don't have electric beaters, use a metalwhisk and whisk for 3-4 minutes. TIP: Chill both your bowl and cream before whipping to get maximum volume.
• Heat a large non-stick frying pan over medium-high heat with the butter (for the pears) and a drizzle of olive oil. Cook pear, stirring, until softened, 3-5 minutes. • Reduce heat to medium. Add the brown sugar, pecans, hazelnuts and pistachios and mix well. Cook until reduced and sticky, 2-3 minutes. Transfer to a bowl.
• In a large heatproof bowl, place the butter (for the pancakes) and microwave in 10 second bursts until melted. • Add the milk, Greek-style yoghurt and eggs to the melted butter. Lightly whisk to combine. • Add dry pancake mix and the cinnamon and whisk until just combined. • Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. When pan is hot, add 1/3 cup of the pancake batter in batches, and cook until golden, 3-5 minutes each side.
TIP: Save time and cook your pancakes on two non-stick frying pans if possible! TIP: Don't worry if the batter is thick, it makes for fluffy pancakes!
• Divide pancakes between plates. Top with caramelised pear and nuts. • Drizzle with caramel sauce and dollop with whipped cream to serve. Enjoy!
