Easter Brunch with American-Style Pancakes
with mango whipped cream and raspberry yogurt bowls
HelloFresh bezorgt alles voor een vrolijk paasfeest bij jou thuis. Met de Brunchbox Zoet vul je de tafel met drie kidsproof receptjes voor onder andere pannenkoeken met mango, paasbroodjes en verse smoothies. Dat is genieten op z'n paasbest!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Mango
1 piece
Passion fruit
200 milliliters
Heavy cream
(Contains Milk)
1 piece
Lime
200 g
Flour
(Contains Wheat May be present Gluten)
8 g
Baking powder
(Contains Wheat May be present Egg, Gluten, Lupin, Milk, Soy)
2 piece
Egg
(Contains Egg)
1 milliliters
Organic buttermilk
(Contains Milk)
500 g
Organic Greek yogurt
(Contains Milk)
125 g
Raspberries
750 g
Stollen
(Contains Almonds, Gluten, Hazelnuts, Milk, Soy May be present Sesame)
60 g
Blueberry jam
(May be present Peanuts, Tree nuts)
1 piece
Strawberry smoothie
1 piece
Mango & passion fruit smoothie
4 piece
Novelty bread roll
(Contains Wheat May be present Mustard, Tree nuts, Sesame, Soy, Egg, Gluten, Milk)
Not included in your delivery
3 tablespoon
Sugar
1 tablespoon
Sunflower oil
½ teaspoon
Salt
Nutrition Values
Utensils
Cooking Steps
- Halve the passion fruit and scoop out the pulp with a spoon.
- Peel, dice and purée the mango with an immersion blender until smooth. Keep a handful of mango cubes aside.
- Using a hand mixer, whisk the cream with 1 tbsp of sugar until firm and thick.
- Gently fold the whipped cream into the mango purée. Cover and refrigerate until serving.
- Zest the lime and juice into a small bowl.
- In a large bowl, combine 150g of flour, half a bag of baking powder, 2 tbsp of sugar and a pinch of salt.
- In a second bowl, whisk the eggs. Add the buttermilk and whisk everything together until lots of bubbles start to form.
- Gently fold the egg mixture through the dry flour mixture until a smooth batter forms. Stir in 1 tbsp of lime juice and two thirds of the lime zest.
- In a large frying pan, heat the sunflower oil over medium-high heat.
- Pour the pancake batter into the pan using a ladle, shaping out about 3 or 4 pancakes at a time. Cook the pancakes for 1 - 2 minutes on each side. Remove from the pan and keep warm under aluminum foil.
- Repeat until all the batter is used. Add sunflower oil to the pan in between if needed.
- Preheat the oven to 200°C. Bake the Easter bread rolls in the oven for 6 - 8 minutes.
- Divide the yogurt among four bowls and top with the raspberries. Drizzle with honey to taste.
- Set the table and place the Easter bread rolls, jam and yogurt bowls in the center.
- Serve the pancakes in small stacks on 4 plates. Top each stack with the mango cream, passion fruit and the rest of the mango cubes. Garnish with the lime zest.
- Pour the smoothies into four glasses and slice the Easter bread.
Happy Easter!