Pancakes & Berry Compote with Roasted Almonds, Pistachios & Yoghurt | Serves 2
Enjoy!
Prep: 15 mins
Cook: 15 mins
Servings: 2
Ingredients
2 servings
- vegetable oil
- 20 gr butter
- 0.25 cups milk
- 2 packets greek-style yoghurt
- 2 eggs
- 1 packet dry pancake mix
- 1 packet roasted almonds
- 1 packet berry compote
- 1 packet pistachios
Instructions
- In a medium heatproof bowl, microwave the butter in 10 second bursts until melted.
Add the milk, Greek-style yoghurt (large packet) and eggs to the melted butter.
Lightly whisk to combine. Stir in dry pancake mix. Roughly chop roasted almonds and pistachios. Heat a large frying pan over medium-high heat. Toast pistachios and
almonds, tossing, until golden, 3-5 mins. Transfer to a bowl. - Return frying pan to medium-high heat with a drizzle of vegetable oil. When oil is hot, cook 1/3 cup of pancake batter in batches, until golden and set, 3-5 mins each side (add more oil in between batches if needed).
- Divide pancakes between plates and top with Greek-style yoghurt (medium packet)
and berry compote. Sprinkle with nuts to serve.