Cherry Cream Pancake Stack
with Candied Almonds & Dark Chocolate Drizzle | Serves 2
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.
- Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
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 packet
slivered almonds
(Contains Tree Nuts; )
½ packet
cream
(Contains Milk; )
1 packet
cherry sauce
1.5 packet
Greek-style yoghurt
(Contains Milk; )
1 packet
dry pancake mix
(Contains Gluten; May be present milk, Sesame, Peanuts, Tree Nuts, Soy. )
1 packet
dark chocolate chips
(Contains Milk, Soy; May be present Gluten, Peanuts, Tree Nuts, Sesame. )
Not included in your delivery
olive oil
2 tbs
brown sugar
1 tbs
water
40 g
butter
(Contains Milk; )
2
eggs
(Contains Egg; )
¼ cup
milk
(Contains Milk; )
1 tbs
vegetable oil
Nutrition Values
Utensils
Instructions
• Heat a large non-stick frying pan over medium-high heat. Toast slivered almonds, 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 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 oil is hot, cook pancakes in batches until golden and set, 3-5 minutes each side (use 1/3 cup batter per pancake).
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 the vegetable oil and dark chocolate chips in a medium microwave-safe 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 cherry cream. • Sprinkle with candied nuts. Spoon over dark chocolate drizzle to serve. Enjoy!
