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

  1. 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.
  2. 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).
  3. Divide pancakes between plates and top with Greek-style yoghurt (medium packet)
    and berry compote. Sprinkle with nuts to serve.