Buttermilk Pumpkin Pancakes with Hawaiian Crunch - Innit

Ingredients

4 Servings

Produce

  • Dried Mango 40 g

  • Orange 1

Canned/Bottled Goods

  • Tinned Pumpkin Puree 120 g

Dairy & Eggs

  • Buttermilk 310 ml

  • Whole Eggs 2

  • Unsalted Butter 3 Tbsp

Spices

  • Ground Cinnamon 1 tsp

  • Ground Nutmeg 1/2 tsp

  • Vanilla Extract 1 tsp

  • Salt 1/2 Tbsp

  • Ground Coriander 1/4 tsp

Dry Goods

  • Roasted Macadamia Nut 35 g

  • Plain Flour 190 g

  • Toasted Coconut 40 g

  • Baking Powder 1 Tbsp

  • Dried Goji Berry 20 g

Pantry

  • Canola Oil 1 Tbsp

  • Granulated Sugar 88 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 Topping

    In a small saucepan bring your sugar and water to 242 degrees. Turn the pan off and throw in remaining ingredients. Stir well until all the pieces are coated and the sugar is re-crystalized. Allow 2 minutes to cool down.

    • 40 g Toasted Coconut
    • 40 g Dried Mango
    • 35 g Roasted Macadamia Nut
    • 75 g Granulated Sugar
    • 2 Tbsp Water
    • 1/2 tsp Salt
    • 1/4 tsp Ground Coriander
    • 1/2 tsp Vanilla Extract
    • 20 g Dried Goji Berry
  3. Prep Smash-In

    Add pumpkin, vanilla, cinnamon, and nutmeg to the batter. Zest in orange and mix gently to combine.

    • 120 g Tinned Pumpkin Puree
    • 1/2 tsp Ground Cinnamon
    • 1/2 tsp Ground Nutmeg
    • 1/2 tsp Vanilla Extract
    • 1, zested Orange
  4. 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
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 590 kcal  
Total Fat 24.0 g 30%
Total Saturated Fat 13.0 g 63%
Unsaturated Fat 11 g  
Cholesterol 125 mg 42%
Sodium 1380 mg 60%
Total Carbohydrate 81 g 29%
Fiber Total Dietary 4 g 16%
Sugars Total 33 g  
Protein 13 g 26%
Vitamin C 27 mg 30%
Calcium Ca 366 mg 30%
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By Innit Culinary Team