Buttermilk Zucchini Carrot Pancakes with Greek Herb Yogurt - Innit

Ingredients

4 Servings

Produce

  • Fresh Chives 2 Tbsp

  • Fresh Dill Weed 2 Tbsp

  • Cucumber 35 g

  • Courgette 110 g

  • Carrots 130 g

  • Fresh Persian Lime 1

Spices

  • Salt 2 tsp

  • 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 4 tsp

  • 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 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 490 kcal  
Total Fat 26.0 g 33%
Total Saturated Fat 10.0 g 48%
Unsaturated Fat 16 g  
Cholesterol 130 mg 43%
Sodium 1690 mg 70%
Total Carbohydrate 52 g 19%
Fiber Total Dietary 3 g 11%
Sugars Total 11 g  
Good Source: Protein 13 g 25%
Good Source: Vitamin C 13 mg 15%
Excellent Source: Calcium 380 mg 30%
Good Source: Iron 3.5 mg 20%
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By Innit Culinary Team