Pancakes moelleux au yogourt grec
2 portions | avec compote de pèche et bacon confit- Lait
- Blé
- Amandes
- Orge
- Oeuf
- Soya
- Noix
- Peut contenir des traces d’allergènes
- Moutarde
- Poisson
- Blé
- Arachides
- Sulfites
- Crustacés
- Sésame
- Lait
- Triticale
- Gluten
Le yogourt grec est notre ingrédient secret pour ces pancakes délicieux et moelleux! Garnies d'une compote de pêches épicée et d'un peu de bacon confit, c'est le brunch d'été par excellence! Ingrédients : Pêches • Mélange à pâtisserie pour petit-déjeuner (farine blanchie enrichie, sucres (sucre, dextrose), agent levant (bicarbonate de soude, phosphate d'aluminium sodique, phosphate monocalcique), sel, amidon de maïs modifié, huile de soja, babeurre en poudre) (lait, blé) • Yogourt grec (lait écrémé, crème, cultures bactériennes actives) (lait) • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Sirop d'érable • Amandes • Cassonade (sucre de canne, mélasse) • Cannelle moulue.
Ingrédients
150 g
Mélange à pâte tout usage
(Contient: Lait, Blé Peut contenir : Orge, Oeuf, Soya, Noix)
2 pièce(s)
Fruit à noyau
2 cs
Cassonade
(Peut contenir : Oeuf, Soya, Noix, Moutarde, Poisson, Blé, Arachides, Sulfites, Crustacés, Sésame, Lait)
1 pièce(s)
Yogourt grec
(Contient: Lait)
100 g
Tranches de bacon
2 g
Cannelle, moulue
(Peut contenir : Soya, Noix, Moutarde, Blé, Arachides, Sulfites, Sésame, Lait, Triticale)
4 cs
Sirop d'érable
28 g
Amandes, tranchées
(Contient: Amandes Peut contenir : Oeuf, Soya, Moutarde, Arachides, Sulfites, Sésame, Lait, Gluten)
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient: Lait)
0.13 cc
Sel*
Ustensiles
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.
