Cherry Cream Pancake Stack
with Candied Almonds & Dark Chocolate Drizzle
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
slivered almonds
(Contains Tree Nuts; )
1
cream
(Contains Milk; )
1
cherry sauce
1
pancake dry mix
(Contains Gluten; May be present milk, Tree Nuts, Peanuts, Sesame, Soy. )
1
dark chocolate chips
(Contains Milk, Soy; May be present Gluten, Peanuts, Tree Nuts, Sesame. )
Not included in your delivery
olive oil
brown sugar
water
egg
(Contains Egg; )
milk
(Contains Milk; )
vegetable oil
Nutrition Values
Instructions
• 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!
