Buttermilk Mixed Berry Pancakes with Greek Herb Yogurt - Innit

Ingredients

4 Servings

Produce

  • Fresh Chives 2 Tbsp

  • Fresh Dill Weed 2 Tbsp

  • Cucumber 35 g

  • Strawberry 40 g

  • Blueberry 35 g

  • Fresh Persian Lime 1

Spices

  • Salt 1 Tbsp

  • Black Pepper 1/2 tsp

Dairy & Eggs

  • Buttermilk 310 mL

  • Whole Eggs 2

  • Plain Greek Yogurt 120 g

  • Unsalted Butter 43 g

Pantry

  • Canola Oil 2 Tbsp

  • Olive Oil 1 Tbsp

  • Granulated Sugar 1 Tbsp

Dry Goods

  • Plain Flour 190 g

  • Baking Powder 1 Tbsp

Preparation

  1. 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
  2. Prep Topping

    Prepare ingredients. In small bowl combine all ingredients and fold well until evenly mixed.

    • 120 g Plain Greek Yogurt
    • 35 g, diced Cucumber
    • 1 tsp Salt
    • 1 Tbsp, juiced Fresh Persian Lime
    • 2 Tbsp, thinly sliced Fresh Chives
    • 2 Tbsp, chopped Fresh Dill Weed
    • 1/2 tsp Black Pepper
    • 1 Tbsp Olive Oil
  3. Prep Smash-In

    Prepare berries. Fold into pancake mix gently.

    • 40 g, halved Strawberry
    • 35 g, halved Blueberry
  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 470 kcal  
Total Fat 24.0 g 30%
Total Saturated Fat 9.0 g 47%
Unsaturated Fat 15 g  
Cholesterol 130 mg 43%
Sodium 2250 mg 100%
Total Carbohydrate 50 g 18%
Fiber Total Dietary 2 g 8%
Sugars Total 10 g  
Good Source: Protein 12 g 24%
Good Source: Vitamin C 13 mg 15%
Excellent Source: Calcium 368 mg 30%
Good Source: Iron 3.5 mg 20%
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By Innit Culinary Team