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!
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; )
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
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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!
• 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 almonds. • Serve with vanilla cream. Enjoy!