Ingredients

4 Servings

Produce

  • Chives 2 Tbsp

  • Cucumber 1/2

  • Courgette 110 g

  • Coriander 2 Tbsp

  • Carrot 130 g

  • Orange 1

  • Lime 1/2

  • Green Jalapeño Pepper 1

  • Fresh Red Tomato 1/2

Spices

  • Salt 2 1/2 tsp

  • Black Pepper 1/4 tsp

Dairy & Eggs

  • Buttermilk 310 ml

  • Whole Eggs 2

  • Unsalted Butter 3 Tbsp

Pantry

  • Canola Oil 1 Tbsp

  • Olive Oil 1 tsp

  • Extra Virgin Olive Oil 1 Tbsp

  • Granulated Sugar 1 Tbsp

Dry Goods

  • Plain Flour 190 g

  • Baking Powder 1 Tbsp

Preparation

  1. 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
  2. Prep Topping

    Prepare vegetables and herbs, set aside. Zest and peel orange, carefully removing any white pith. Reserve zest and discarding peel. Slice orange into segments by cutting between the membranes. Combine all prepared vegetables, herbs, and orange segments and zest in a large bowl. Season with pepper and olive oil, mix to combine. Season with salt and lime juice to taste, mix to combine.

    • 1/2, diced Cucumber
    • 1/2, large, diced Fresh Red Tomato
    • 1, seeds removed, diced Green Jalapeño Pepper
    • 2 Tbsp, chopped Chives
    • 2 Tbsp, chopped Coriander
    • 1/2, juiced Lime
    • 1, zested, segmented Orange
    • 1/2 tsp Salt
    • 1/4 tsp Black Pepper
    • 1 Tbsp Extra Virgin Olive Oil
  3. 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 Carrot
    • 1 tsp Salt
    • 1 tsp Olive Oil
  4. 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
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 460 kcal  
Total Fat 22.0 g 28%
Total Saturated Fat 9.0 g 43%
Unsaturated Fat 13 g  
Cholesterol 125 mg 42%
Sodium 1970 mg 90%
Total Carbohydrate 55 g 20%
Fiber Total Dietary 4 g 14%
Sugars Total 13 g  
Protein 12 g 24%
Vitamin C 37 mg 40%
Calcium Ca 358 mg 30%
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By Innit Culinary Team