Pancake and Bacon Brunch Board

Name: Pancake and Bacon Brunch Board with Chocolate Sauce, Orange and Cream
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 300 g Breakfast Baking Mix; 6 tbsp Maple Syrup; 200 g Bacon Strips; 2 unit(s) Orange; 28 g Pecans; ¼ cup Bittersweet Chocolate Chips; 237 mL Cream; 1 unit(s) Egg; 2 tbsp Butter*; 0.13 tsp Salt*

with Chocolate Sauce, Orange and Cream

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Tags:

Recette

Allergens:

Milk

•Wheat

•Pecans

•Soy

•Egg

The quantities provided above are averages only.

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 4 people

300 g

Breakfast Baking Mix

6 tbsp

Maple Syrup

200 g

Bacon Strips

2 unit(s)

Orange

28 g

Pecans

¼ cup

Bittersweet Chocolate Chips

237 mL

Cream

1 unit(s)

Egg

Not included in your delivery

2 tbsp

Butter*

0.13 tsp

Salt*

Nutrition Values

Calories960 kcal

Fat57 g

Saturated Fat26 g

Carbohydrate97 g

Sugar45 g

Dietary Fiber3 g

Protein13 g

Cholesterol160 mg

Sodium1250 mg

Trans Fat0.5 g

Potassium450 mg

Calcium225 mg

Iron4.5 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

•Baking Sheet

•Whisk

•Measuring Cups

•Small Non-Stick Pan

•Medium Bowl

•Measuring Spoons

•Paper Towel

Cooking Steps

Before starting, preheat the oven to 425F.
Grease an unlined baking sheet with 1 tbsp butter.
To a large bowl, whisk 2 cups water, 2 tbsp maple syrup, 1 tbsp oil and egg. Add Breakfast Baking Mix, then whisk to combine.
Scrape pancake batter into prepared baking sheet, then spread into an even layer. Bake in the middle of the oven for 16-20 min until golden.
Meanwhile, arrange bacon on a parchment-lined baking sheet. Roast bacon in the bottom of the oven for 12-15 min, until crisp and cooked through.**

Meanwhile, heat a small non-stick pan over medium heat.
When the pan is hot, add pecans. Toast, stirring often, until light golden-brown, 3-4 min. (TIP: Keep your eye on pecans so they don't burn!)
Transfer pecans to a small serving bowl. Set aside.
Cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom, turning orange as you go. When peeled completely, place orange on its side and cut into 1/2-inch rounds. Repeat with remaining orange.

Add 1/4 cup cream and a pinch of salt to the same pan over medium heat. Cook stirring constantly until cream comes to a simmer, 2-3 min.
Add chocolate chips to a medium bowl, then immediately pour hot cream over chocolate chips. Gently stir until chocolate is completely melted and smooth.
Add remaining cream and 1 tbsp maple syrup to another large bowl. Beat using an electric hand mixer or whisk until stiff peaks form, 2-3 min.

Transfer bacon to a paper-towel lined plate.
Spread 1 tbsp butter over pancakes, then cut into 16 squares.
Place pecans on one corner of a large platter or board.
Transfer whipped cream to a medium bowl and place on the opposite corner.
Arrange pancakes and chocolate sauce alongside whipped cream.
Place remaining maple syrup in another small bowl in the centre of the board, then pile crispy bacon alongside.
Fill in remaining gaps on the board with orange slices.