Ultimate Pancake Stack
with Vanilla Cream, Dark Chocolate Drizzle & Candied Nuts
- Almond
- Tree Nuts
- Milk
- Eggs
- Gluten
- Soy
- May contain traces of allergens
- Gluten
- Sesame
- Milk
- Soy
- Peanuts
- Eggs
- Fish
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
Sink into this pancake stack, drizzled in decadent chocolate, sprinkled with candied nuts and a dollop of vanilla cream on top. Go on, treat yourself!
Ingredients
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
pecans
(Contains: Tree Nuts; May be present: Gluten, Sesame, Milk, Soy, Peanuts)
1 packet
cream
(Contains: Milk; )
1 packet
Vanilla-Flavoured Essence
(May be present: Gluten, Milk, Sesame, Soy, Eggs, Fish, Almond)
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
Dark Chocolate Chips
(Contains: Milk, Soy; May be present: Gluten, Peanuts, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
2 tbs
brown sugar
1 tbs
water
40 g
butter
(Contains: Milk; )
2
eggs
(Contains: Eggs; )
¼ cup
milk
(Contains: Milk; )
1 tbs
vegetable oil
Nutrition Values
Utensils
Cooking Steps
• Roughly chop slivered almonds and pecans. • Heat a large non-stick 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 cream (see ingredients) in a large bowl and whisk with electric beaters until soft peaks form and almost doubled in size, 2-3 minutes. • Gently stir through vanilla-flavoured essence. 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 a low heat. • In a large bowl, add melted butter, eggs, Greek-style yoghurt and 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!
• 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: Use some butter for frying if preferred. TIP: If you're doing more than two batches, repeat with wiping out the pan and adding more butter or oil!
• Place vegetable oil and dark chocolate chips in a medium heatproof bowl. Microwave in 20 second bursts, stirring each time, until the chocolate is melted.
TIP: Melting chocolate in 20 second bursts stops the chocolate from burning.
• Stack pancakes between plates and drizzle over dark chocolate. Sprinkle with candied nuts. • Serve with vanilla cream. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found the pancakes delicious, while others felt they were bland. Consider adding extra vanilla or cinnamon to boost flavour.
- Ease of prep: Be mindful of pan temperature; cooking on too high heat can cause sticking and burning issues.
- Suggestions: For a less sweet version, reduce the amount of chocolate drizzle and candied nuts, or serve them on the side.
