Ingredients
4 ServingsProduce
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Banana 1
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Orange Peel 3 slices
Canned/Bottled Goods
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Maple Syrup 120 ml
Baking Products
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Granulated Sugar 1 Tbsp
Dairy & Eggs
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Buttermilk 310 ml
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Whole Eggs 2
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Unsalted Butter 71 g
Spices
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Salt 1/2 Tbsp
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Vanilla Extract 1 tsp
Dry Goods
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Plain Flour 190 g
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Baking Powder 1 Tbsp
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Pecans 50 g
Pantry
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Canola Oil 1 Tbsp
Preparation
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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
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Prep Topping
Roughly chop pecans. Combine pecans and the rest of the ingredients in a small saucepan. Place over medium-high heat and let simmer for 2 minutes or until pecans are lightly browned. Set sauce aside and allow to cool for 5 minutes.
- 50 g , toasted, chopped Pecans
- 120 ml Maple Syrup
- 2 Tbsp Unsalted Butter
- 1/2 tsp Salt
- 3 slices Orange Peel
- 1 tsp Vanilla Extract
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Prep Smash-In
Fold into pancake mix gently.
- 1 , sliced Banana
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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
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Serve and Enjoy!
Garnish and enjoy!
Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 610 kcal | |
Total Fat | 27 g | 35% |
Total Saturated Fat | 12 g | 60% |
Unsaturated Fat | 15 g | |
Cholesterol | 140 mg | 47% |
Sodium | 1370 mg | 60% |
Total Carbohydrate | 80 g | 29% |
Fiber Total Dietary | 3 g | 10% |
Sugars Total | 36 g | |
Protein | 12 g | 23% |
Vitamin C | 4 mg | 4% |
Calcium Ca | 370 mg | 30% |
By Innit Culinary Team