Pancakes & Berry Compote
with Roasted Almonds & Yoghurt | Serves 2
Enjoy!
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 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
dry pancake mix
(Contains: Gluten; May be present: Milk, Sesame, Peanuts, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
roasted almonds
(Contains: Almond; )
1 packet
berry compote
Not included in your delivery
vegetable oil
20 g
butter
(Contains: Milk; )
¼ cup
milk
(Contains: Milk; )
2
eggs
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
In a medium heatproof bowl, microwave the butter in 10 second bursts until melted. Add the milk, Greek-style yoghurt (large packet) and eggs to the melted butter. Lightly whisk to combine. Stir in dry pancake mix. Roughly chop roasted almonds.
In a large frying pan, heat a drizzle of vegetable oil over medium-high heat. When oil is hot, cook 1/3 cup of pancake batter in batches, until golden and set, 3-5 mins each side (add more oil in between batches if needed).
Divide pancakes between plates and top with Greek-style yoghurt (medium packet) and berry compote. Sprinkle with almonds to serve.
