Buttermilk Zucchini Carrot Pancakes with Maple Bacon - Innit

Ingredients

4 Servings

Meat & Seafood

  • Bacon 8

Dry Goods

  • Plain Flour 190 grams

  • Baking Powder 1 tablespoon

Produce

  • Courgette 110 grams

  • Carrot 130 grams

  • Fresh Rosemary 1/2 bunch

Spices

  • Salt 1 teaspoon

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 50 grams

Preparation

  1. Cook Bacon

    In medium bowl, toss ingredients. Place strips of bacon evenly on sheet pan lined with parchment or on wire rack. Sprinkle remaining sugar and rosemary from the bowl over the top of the bacon. Cook bacon for 20 minutes. Place cooked bacon on paper towels, cool & crumble.

    • 8 Bacon
    • 50 grams Light Brown Sugar
    • 1/2 bunch Fresh Rosemary
  2. 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
  3. 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
  4. 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
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 700 kcal  
Total Fat 22.0 g 28%
Total Saturated Fat 9.0 g 43%
Unsaturated Fat 13 g  
Cholesterol 125 mg 42%
Sodium 1340 mg 60%
Total Carbohydrate 61 g 22%
Fiber Total Dietary 3 g 10%
Sugars Total 22 g  
Good Source: Protein 18 g 36%
Vitamin C 7 mg 8%
Calcium Ca 356 mg 25%
Iron Fe 4.0 mg 20%
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By Innit Culinary Team