Buttermilk Zucchini Carrot Pancakes with Maple Bacon - Innit

Ingredients

4 Servings

Meat & Seafood

  • Bacon 8

Dry Goods

  • Plain Flour 190 g

  • Baking Powder 1 Tbsp

Produce

  • Courgette 110 g

  • Carrots 130 g

  • Fresh Rosemary 1/2 bunch

Spices

  • Salt 1 tsp

Dairy & Eggs

  • Buttermilk 310 mL

  • Whole Eggs 2

  • Unsalted Butter 43 g

Pantry

  • Canola Oil 2 Tbsp

  • Olive Oil 1 tsp

  • Granulated Sugar 1 Tbsp

  • Light Brown Sugar 50 g

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 g 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 g Plain Flour
    • 1 Tbsp Baking Powder
    • 2 tsp Salt
    • 1 Tbsp Granulated Sugar
    • 310 mL Buttermilk
    • 2 Whole Eggs
    • 43 g Unsalted Butter
    • 1 Tbsp Canola 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 Carrots
    • 1 tsp Salt
    • 1 tsp 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 Tbsp 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