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.
Ingredients: Gala apple • Breakfast baking mix (enriched bleached flour, sugars (sugar, dextrose), leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), salt, modified corn starch, soybean oil, buttermilk powder) (milk, wheat) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Brown sugar (cane sugar, molasses) • Maple syrup • Dried cranberries (cranberries, sugar, sunflower oil) • Ground cinnamon.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 g
Breakfast Baking Mix
(Contains: Milk, Wheat May contain traces of: Barley, Egg, Soy, Tree nuts)
2 unit(s)
Peanut Butter
(Contains: Peanuts)
1 unit(s)
Gala Apple
2 g
Cinnamon, ground
(May contain traces of: Soy, Tree nuts, Wheat, Milk, Peanuts, Triticale, Sulphites, Mustard, Sesame)
4 tbsp
Brown Sugar
(May contain traces of: Egg, Soy, Tree nuts, Wheat, Milk, Peanuts, Sulphites, Mustard, Sesame, Fish, Crustaceans)
2 tbsp
Maple Syrup
28 g
Dried Cranberries
(May contain traces of: Egg, Soy, Tree nuts, Milk, Peanuts, Sulphites, Mustard, Sesame, Gluten)
100 g
Bacon Strips
Not included in your delivery
4 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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.
