Pancakes & Berry Compote
with Roasted Almonds, Pistachios & Yoghurt | Serves 2
- Milk
- Eggs
- Gluten
- Almond
- Tree Nuts
- Milk
- Sesame
- Peanuts
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- May contain traces of allergens
- Gluten
Enjoy!
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
1 packet
pistachios
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
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 and pistachios. Heat a large frying pan over medium-high heat. Toast pistachios and almonds, tossing, until golden, 3-5 mins. Transfer to a bowl.
Return frying pan to a medium-high heat with a drizzle of vegetable oil. 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 nuts to serve.
