Ultimate Pancake Stack
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Ultimate Pancake Stack

Ultimate Pancake Stack

with Vanilla Cream, Dark Chocolate Drizzle & Candied Almonds | Serves 2

Sink into this pancake stack, drizzled in decadent chocolate, sprinkled with candied almonds and a dollop of vanilla cream on top. Go on, treat yourself!

Allergens:
Almond
Milk
Egg
Gluten
Soy

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

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 2 people

2 packet

Slivered Almonds

(Contains Almond; )

2 tbs

brown sugar

(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )

1 packet

cream

(Contains Milk; )

1 packet

Vanilla-Flavoured Essence

(May be present Gluten, Milk, Sesame, Soy, Egg, Fish, Almond. )

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

Dark Chocolate Chips

(Contains Milk, Soy; May be present Gluten, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

Not included in your delivery

olive oil

1 tbs

water

40 g

butter

(Contains Milk; )

2

eggs

(Contains Egg; )

¼ cup

milk

(Contains Milk; )

1 tbs

vegetable oil

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Nutrition Values

Energy (kJ)5739 kJ
Fat82.5 g
of which saturates43.9 g
Carbohydrate135.2 g
of which sugars65.9 g
Protein23.4 g
Sodium1129 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan

Instructions

1
1

• Roughly chop slivered almonds. • Heat a large non-stick frying pan over medium-high heat. Toast almonds 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.

2
2

• Place cream 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: If you don't have electric beaters, use a metal whisk and whisk for 3-4 minutes. TIP: Chill both your bowl and cream before whipping to get maximum volume.

3
3

• Wipe out frying pan, add the butter and melt over a low heat. • In a large bowl, add melted butter, the 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!

4
4

• 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!

5
5

• 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.

6
6

• Stack pancakes between plates and drizzle over dark chocolate. Sprinkle with candied almonds. • Serve with vanilla cream. Enjoy!

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