Buttermilk Courgette Carrot Pancakes with Maple Bacon - Innit

Ingredients

4 Servings

Meat & Seafood

  • Bacon 8 slices

Dry Goods

  • Plain Flour 190 g

  • Baking Powder 1 Tbsp

Produce

  • Courgette 110 g

  • Carrots 130 g

  • Fresh Rosemary 4 sprigs

Spices

  • Salt 2 tsp

Dairy & Eggs

  • Buttermilk 310 ml

  • Whole Eggs 2

  • Unsalted Butter 3 Tbsp

Pantry

  • Canola Oil 1 Tbsp

  • Olive Oil 1 tsp

  • Granulated Sugar 1 Tbsp

  • Light Brown Sugar 50 g

Preparation

  1. Preheat

    Preheat the oven to 175C.

    Connect Oven
  2. Prep Batter

    Add all dry ingredients to a medium bowl, mix to combine. Add eggs to a large bowl, followed by buttermilk, mix well to combine. Add the dry ingredients into the wet ingredients, mix well to combine. Add melted butter in a slow and steady stream while simultaneously whisking until combined.

    • 190 g Plain Flour
    • 1 Tbsp Baking Powder
    • 1 tsp Salt
    • 1 Tbsp Granulated Sugar
    • 310 ml Buttermilk
    • 2 Whole Eggs
    • 3 Tbsp, melted Unsalted Butter
  3. Cook Bacon

    Pick leaves from rosemary sprigs, and discard stems. In a medium bowl, combine sugar and rosemary leaves. Add bacon, and toss to coat. Arrange bacon slices on a wire rack or parchment paper lined baking sheet, careful not to overlap the slices. Sprinkle remaining sugar and rosemary from the bowl evenly on the top of the bacon. Cook bacon for 20 minutes or until golden brown and crispy. Place cooked bacon on paper towels to drain off excess fat. When cooled, crumble into small pieces.

    • 8 slices Bacon
    • 50 g Light Brown Sugar
    • 4 sprigs, leaves picked Fresh Rosemary
  4. Prep Smash-In

    Prepare ingredients, remove excess moisture from vegetables with a paper towel. Mix well into batter.

    • 110 g, grated Courgette
    • 130 g, grated Carrots
    • 1 tsp Salt
    • 1 tsp Olive Oil
  5. Cook Pancake

    Heat a large nonstick pan or griddle over medium-low heat. Lightly oil the pan, and ladle 1/3 cup of batter into the pan. Cook until bubbles appear on top, then flip and cook for 1 minute or until cooked through.

    • 1 Tbsp Canola Oil
  6. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 680 kcal  
Total Fat 19.0 g 24%
Total Saturated Fat 9.0 g 43%
Unsaturated Fat 10 g  
Cholesterol 125 mg 42%
Sodium 1920 mg 80%
Total Carbohydrate 63 g 23%
Fiber Total Dietary 4 g 14%
Sugars Total 22 g  
Protein 18 g 36%
Vitamin C 9 mg 10%
Calcium Ca 381 mg 30%
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By Innit Culinary Team