Ingredients

4 Servings

Produce

  • Strawberries 40 g

  • Blueberries 185 g

  • Raspberry 125 g

Spices

  • Salt 1 1/4 tsp

  • Vanilla Extract 1/2 Tbsp

Dairy & Eggs

  • Buttermilk 310 ml

  • Whole Eggs 2

  • Unsalted Butter 3 Tbsp

Pantry

  • Canola Oil 1 Tbsp

Dry Goods

  • Plain Flour 190 g

  • Baking Powder 1 Tbsp

Baking Products

  • Granulated Sugar 1 Tbsp

  • Light Brown Sugar 70 g

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 Smash-In

    Hull and slice strawberries, and gently fold into pancake batter together with the blueberries.

    • 40 g , hulled, sliced Strawberries
    • 35 g Blueberries
  3. 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
  4. Prep Topping

    Combine all ingredients in a small saucepan and bring to a simmer over low heat. Simmer for 10 minutes, stirring occasionally, or until reduced to a runny, jam-like consistency.

    • 125 g Raspberry
    • 150 g Blueberries
    • 70 g Light Brown Sugar
    • 1/2 Tbsp Vanilla Extract
    • 1/4 tsp Salt
  5. Serve and enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 490 kcal  
Total Fat 17 g 21%
Total Saturated Fat 8 g 40%
Unsaturated Fat 9 g  
Cholesterol 125 mg 42%
Sodium 1220 mg 50%
Total Carbohydrate 72 g 26%
Fiber Total Dietary 4 g 16%
Sugars Total 31 g  
Protein 11 g 23%
Vitamin C 18 mg 20%
Calcium Ca 346 mg 25%
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By Innit Culinary Team