Fluffy Greek Yogurt Pancakes

Name: Fluffy Greek Yogurt Pancakes Serves 2 | with Stone Fruit Compote and Candied Bacon
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 150 g Breakfast Baking Mix; 2 unit(s) Stone Fruit; 2 tbsp Brown Sugar; 1 unit(s) Greek Yogurt; 100 g Bacon Strips; 1 tsp Ground Cinnamon; 4 tbsp Maple Syrup; 28 g Almonds, sliced; 2 tbsp Butter*; 0.13 tsp Salt*

Serves 2 | with Stone Fruit Compote and Candied Bacon

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Greek yogurt is our secret ingredient for these delicious and fluffy pancakes! Topped with a warm spiced stone fruit compote and a side of candied bacon, it's summer brunching at its finest!

Allergens:

Wheat

•Milk

•Almonds

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

150 g

Breakfast Baking Mix

(Contains Wheat, Milk)

2 unit(s)

Stone Fruit

2 tbsp

Brown Sugar

1 unit(s)

Greek Yogurt

(Contains Milk)

100 g

Bacon Strips

1 tsp

Ground Cinnamon

4 tbsp

Maple Syrup

28 g

Almonds, sliced

(Contains Almonds)

Not included in your delivery

2 tbsp

Butter*

(Contains Milk)

0.13 tsp

Salt*

Nutrition Values

Calories940 kcal

Fat42 g

Saturated Fat18 g

Carbohydrate126 g

Sugar75 g

Dietary Fiber6 g

Protein19 g

Cholesterol65 mg

Sodium1320 mg

Trans Fat0.5 g

Potassium600 mg

Calcium300 mg

Iron4 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

•Parchment Paper

•Silicone Brush

•Baking Sheet

•Small Bowl

•Paper Towel

•Small pot

•Aluminum Foil

•Large Non-Stick Pan

•Whisk

•Medium Bowl

•Measuring Spoons

•Measuring Cups

Instructions

Add 2 tsp maple syrup to a small bowl. Reserve remaining maple syrup for serving.
Line a baking sheet with parchment paper, leaving overhang on all sides.
Arrange bacon strips in a single later on the prepared sheet. Brush maple syrup from the small bowl over top.
Roast bacon in the middle of the oven, rotating sheet halfway through, until crispy and cooked through, 8-10 min.** (TIP: Keep an eye on bacon near the end of baking so that the maple syrup doesn't burn!)
Transfer bacon to a paper-towel lined plate, then cover with foil to keep warm.

Meanwhile, halve, core, then cut stone fruit into 1/4-inch pieces.
Heat a small pot over medium-high heat.
When hot, add 1 tbsp butter, then swirl the pot until melted.
Add stone fruit, half the cinnamon, brown sugar, a pinch of salt and 2 tbsp water. Bring to a simmer. Simmer, stirring often, until stone fruit is tender and water is absorbed, 4-6 min.
Remove the pot from heat, then cover to keep warm.

Add Breakfast Baking Mix and remaining cinnamon to a medium bowl, then whisk to combine. Add yogurt and 2/3 cup water, then whisk until smooth.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp butter, then swirl the pan until melted. Using 1/4 cup batter for each pancake, scoop batter for 3 pancakes into the pan. Cook on one side for 2-3 min. When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 2-3 min. (TIP: Reduce heat to medium-low if pancakes are browning too quickly!)

Transfer pancakes to a plate, then cover with foil to keep warm. Repeat with 1/2 tbsp butter per batch and 1/4 cup batter per pancake until no batter remains.
Divide pancakes and candied bacon between plates.
Dollop stone fruit compote over pancakes. Sprinkle almonds over top.
Drizzle with remaining maple syrup, if desired.