Peanut Butter Pancakes
Serves 2 | with Warm Apple Compote and Candied Bacon
Nothing beats the classic combo of peanut butter and apple slices so we've turned the after-school snack into a decadent brunch! Fluffy peanut butter pancakes are topped with warm apple-cranberry compote with just a hint of cinnamon and brown sugar. Now that's a breakfast worth getting out of bed for.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
150 g
Breakfast Baking Mix
(Contains Wheat, Milk)
2 unit(s)
Peanut Butter
(Contains Peanuts)
1 unit(s)
Gala Apple
1 tsp
Ground Cinnamon
4 tbsp
Brown Sugar
2 tbsp
Maple Syrup
28 g
Dried Cranberries
100 g
Bacon Strips
Not included in your delivery
4 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450ºF. Wash and dry all produce. Arrange bacon strips in a single layer on a parchment-lined baking sheet. Sprinkle half the brown sugar over top. Bake bacon in the top of the oven until crispy and cooked through, 8-12 min.**Meanwhile, peel, core, then cut apple into 1/2-inch pieces.
Heat a small pot over medium-high heat. When hot, add 1 tbsp butter, then swirl the pot until melted. Add apples, dried cranberries, remaining brown sugar, half the cinnamon and 2 tbsp water. Bring to a simmer. Simmer, stirring often, until apples are tender and water is absorbed, 4-6 min.Remove the pot from heat, then cover to keep warm.Add peanut butter to a small microwave-safe bowl, then microwave until melted, 30 sec.Combine Breakfast Baking Mix, remaining cinnamon, peanut butter and 3/4 cup water in a medium bowl, then whisk until smooth.
Heat a large non-stick pan over medium heat. When hot, add 1 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, 1-2 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 tbsp butter per batch and 1/4 cup batter per pancake until no batter remains.Divide peanut butter pancakes between plates then top with warm apple compote. Drizzle maple syrup over pancakes, if desired. Serve candied bacon alongside.