Carrot Cake Pancakes & Cream Cheese Topping
with Orange Caramel & Roasted Almonds | Serves 4
Treat mum to a decadent mother's day brekky with carrot cake pancakes, topped with a cream cheese topping and drizzly orange caramel - a sweet and indulgent delight she'll be savouring with every bite.
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
Ingredients
2
carrot
2
orange
2 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
3 packet
Greek-Style Yoghurt
(Contains Milk; )
2 packet
dry pancake mix
(Contains Gluten; May be present Milk, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bottle
cream
(Contains Milk; )
1 packet
cream cheese
(Contains Milk; )
1 tbs
caster sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Cashew, Pistachio, Almond, Walnut. )
1 packet
Caramel Sauce
(Contains Milk; )
2
apple
2
pear
Not included in your delivery
olive oil
80 g
butter
(Contains Milk; )
½ cup
milk
(Contains Milk; )
4
eggs
(Contains Egg; )
1 tsp
cinnamon
Nutrition Values
Utensils
Instructions
• Grate carrot. Zest orange and slice into wedges. Roughly chop almonds. • In a large microwave-safe bowl, place the butter and microwave in 10 second bursts until melted. Allow to cool slightly. • When the butter has slightly cooled, add the milk, Greek-style yoghurt, carrot, orange zest and eggs. Lightly whisk to combine. • Add dry pancake mix and the cinnamon and whisk until just combined. Set aside.
TIP: Don't worry if the batter is thick, it makes for fluffy pancakes!
• In a large bowl, place cream, cream cheese and the caster sugar, 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 metal whisk and whisk for 3-4 minutes. TIP: Chill both your bowl, cream and cream cheese before whipping to get maximum volume.
• Heat a large non-stick frying pan over medium heat. When pan is hot, add 1/3 cup of pancake batter in batches, and cook until golden, 3-5 minutes each side. • Meanwhile, in a small microwave-safe bowl, add caramel sauce and a generous squeeze of orange juice. Microwave in 10 second bursts until warmed through.
• Slice apple and pear into wedges. • Divide carrot cake pancakes between plates. Top with cream cheese topping and chopped almonds. Drizzle with orange caramel. • Serve with apple, pear and any remaining orange wedges. Enjoy!