Cherry Cream Pancake Stack
with Candied Almonds & Dark Chocolate Drizzle
Start off your day with a bang by serving up these sweet delicious pancakes. The cherry cream dolloped on top will put a smile on everyone’s faces. Keep the happy cheer going by drizzling over an indulgent dark chocolate sauce with candied almonds sprinkled on top.
The quantities provided above are averages only.
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
2 packet
Slivered Almonds
(Contains Almond; )
½ packet
cream
(Contains Milk; )
1 packet
Cherry Sauce
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Dry Pancake Mix
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
2 tbs
brown sugar
1 tbs
water
40 g
butter
(Contains Milk; )
2
eggs
(Contains Egg; )
¼ cup
milk
(Contains Milk; )
1 tbs
vegetable oil
Nutrition Values
Utensils
Cooking Steps
• Heat a large non-stick frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 1-2 minutes. • Add the brown sugar, water and a pinch of salt. Cook, stirring, until the caramel is bubbling and thickened 2-3 minutes. • Transfer to a sheet of baking paper and spread out to cool.
• In a large bowl, place cream (see ingredients) and whisk with electric beaters until soft peaks form and almost doubled in size, 1-2 minutes. • Using a spoon, gently stir through cherry sauce. Set aside. TIP: If you don't have electric beaters, use a hand whisk and whisk for 3-4 minutes. TIP: Chill both your bowl and cream before whipping to get maximum volume.
• In a large microwave-safe bowl, microwave the butter in 10 second bursts until melted. • Add the eggs, Greek-style yoghurt and milk to the butter. 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 the 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: Save time and cook your pancakes in two non-stick frying pans if possible!
• Meanwhile, place the vegetable oil and dark chocolate chips in a medium microwave-safe bowl. Microwave in 20 second bursts, stirring each time, until melted and smooth. TIP: Melting chocolate in 20 second bursts stops it from burning.
• Divide pancakes between plates and top with some cherry cream. • Sprinkle with candied almonds. Spoon over dark chocolate drizzle to serve. Enjoy!