Buttermilk Zucchini Carrot Pancakes with Berry Compote - Innit

Ingredients

4 Servings

Produce

  • Blackberry 70 grams

  • Courgette 110 grams

  • Raspberry 60 grams

  • Carrot 130 grams

Spices

  • Vanilla Extract 1/2 tablespoon

  • Salt 1/2 tablespoon

Dairy & Eggs

  • Buttermilk 310 milliliters

  • Eggs 2

  • Unsalted Butter 43 grams

Pantry

  • Canola Oil 2 tablespoons

  • Olive Oil 1 teaspoon

  • Sugar 1 tablespoon

  • Light Brown Sugar 70 grams

Dry Goods

  • Plain Flour 190 grams

  • Baking Powder 1 tablespoon

Preparation

  1. Prep Batter

    In separate bowls mix your dry ingredients and your wet ingredients. Then combine, whisking well to avoid lumps.

    • 190 grams Plain Flour
    • 1 tablespoon Baking Powder
    • 2 teaspoons Salt
    • 1 tablespoon Sugar
    • 310 milliliters Buttermilk
    • 2 Eggs
    • 43 grams Unsalted Butter
    • 1 tablespoon Canola Oil
  2. Prep Smash-In

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

    • 110 grams, grated Courgette
    • 130 grams, grated Carrot
    • 1 teaspoon Salt
    • 1 teaspoon Olive Oil
  3. Cook Pancake

    Cook 1/2 cup scoop of batter in frying pan until bubbles appear on top. Then, flip and cook 1 more minute on the other side.

    • 1 tablespoon Canola Oil
  4. Prep Topping

    Prepare ingredients. Place all Ingredients into small saucepan & place on low heat. Bring to a simmer, stirring occasionally.

    • 60 grams, cleaned, quartered Raspberry
    • 70 grams, cleaned, quartered Blackberry
    • 70 grams Light Brown Sugar
    • 1/2 tablespoon Vanilla Extract
    • 1/2 teaspoon Salt
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 520 kcal  
Total Fat 21.0 g 26%
Total Saturated Fat 8.0 g 42%
Unsaturated Fat 13 g  
Cholesterol 125 mg 42%
Sodium 1390 mg 60%
Total Carbohydrate 69 g 25%
Fiber Total Dietary 4 g 15%
Sugars Total 28 g  
Protein 12 g 23%
Vitamin C 14 mg 15%
Calcium Ca 356 mg 25%
Iron Fe 3.5 mg 20%
Load More

By Innit Culinary Team