Parmesan & Bacon Savoury Pancakes
with Radish Salad & Dill-Parsley Drizzle | Serves 2
Craving pancakes but still want that savoury hit? We've got you covered with these cheesy bacon and herb pancakes drizzled with a dill and parsley mayo, served with radish salad. We think there is no better way to start the day!
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
1 sprig
spring onion
1
radish
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
diced bacon
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 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 packet
Grated Parmesan Cheese
(Contains Milk; )
1 bag
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¼ cup
milk
(Contains Milk; )
2
eggs
(Contains Egg; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Thinly slice spring onion. Trim and thinly slice radish. Roughly chop roasted almonds.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 3-4 minutes.
• In a medium microwave-safe bowl, microwave the butter in 10 second bursts until melted. • Add the milk, Greek-style yoghurt and the eggs to the melted butter. Lightly whisk to combine. • Stir in dry pancake mix, spring onion, grated Parmesan cheese and cooked bacon until just combined.
TIP: Don't worry if the batter is thick, it makes for fluffy pancakes!
• Wipe out 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: Save time and cook your pancakes in two non-stick frying pans.
• While the pancakes are cooking, combine a drizzle of balsamic vinegar and olive oil and a pinch of salt and pepper in a medium bowl. • Add mixed salad leaves and radish and toss to combine. • In a small bowl, combine dill & parsley mayonnaise and a splash of water.
• Divide savoury pancakes and radish salad between plates. • Sprinkle over roasted almonds and serve with dill-parsley drizzle. Enjoy!