Easter Brunch with American-Style Pancakes
4 servings | with mango whipped cream, yogurt bowls, stollen and Viennoiserie
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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
1 piece
Mango
1 piece
Passion fruit
200 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
1 piece
Lime
150 g
Flour
(Contains: Tarwe May be present: Gluten)
8 g
Baking powder
(Contains: Tarwe May be present: Gluten, Ei, Lupine, Melk (inclusief lactose), Soja)
2 piece
Egg
(Contains: Ei)
200 milliliters
Organic buttermilk
(Contains: Melk (inclusief lactose))
500 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
125 g
Blueberries
6 piece
Easy peel orange
750 g
Stollen
(Contains: Melk (inclusief lactose), Amandelnoten, Gluten, Hazelnoten, Soja May be present: Sesamzaad)
240 g
Viennoiseries
(Contains: Melk (inclusief lactose), Tarwe, Ei, Gluten, Soja)
Not included in your delivery
3 teaspoon
Sugar
½ teaspoon
Salt
1 tablespoon
Sunflower oil
to taste
Honey [or plant-based alternative]
Nutrition Values
Utensils
Cooking Steps
- Peel and dice the mango, then set aside a handful of cubes to use later. Add the rest of the mango to a bowl or tall container and purée with an immersion blender until smooth.
- In another bowl, use a handheld mixer to whip the cream with 1 tsp of sugar until firm and thick.
- Gently fold the mango purée into the whipped cream. Cover and refrigerate until serving.
- Zest the lime and juice into a small bowl.
- In a large bowl, combine 150g of flour, half a sachet of baking powder, the rest of the sugar and the salt.
- In another bowl, beat 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 and combine until a smooth batter forms. Stir in 1 tbsp of lime juice and two-thirds of the zest.
- In a large frying pan, heat the sunflower oil over medium-high heat.
- Pour the pancake batter in parts into the pan using a ladle. Fry about 3 or 4 pancakes at a time, for 1 - 2 minutes on each side.
- Remove from the pan and keep warm under aluminium foil.
- Repeat until all the batter is used. Add sunflower oil to the pan in between if needed.
- Preheat the oven to 200°C.
- Place the Viennoiserie on a parchment-lined baking sheet and bake in the oven for 6 - 8 minutes.
- In the meantime, juice the oranges.
- Serve the yogurt in four bowls and top with the blueberries.
- Drizzle with honey to taste.
- Slice the stollen.
- Halve the passion fruit and scoop out the pulp with a spoon.
- Arrange the stollen and Viennoiserie on a serving platter.
- Pour the orange juice into glasses and serve on the table, along with the yogurt bowls.
- Serve the pancakes in small stacks on each plate.
- Top with the mango whipped cream, passion fruit and the rest of the mango cubes. Garnish with the rest of the lime zest.
Happy Easter!
