Ingredients

4 Servings

Produce

  • Zucchini 1 cup

  • Carrot 1 cup

  • Cilantro 2 Tbsp

  • Lime 1/2

  • Green Jalapeño Pepper 1

  • Fresh Chives 2 Tbsp

  • Orange 1

  • Red Tomato 1/2

  • Cucumber 1/2

Spices

  • Kosher Salt 2 1/2 tsp

Dairy & Eggs

  • Unsalted Butter 3 Tbsp

  • Buttermilk 1 1/3 cups

  • Eggs 2

Pantry

  • Canola Oil 1 Tbsp

  • Black Pepper 1/4 tsp

  • Extra Virgin Olive Oil 1 Tbsp

  • Olive Oil 1 tsp

Dry Goods

  • All Purpose Flour 1 1/2 cups

  • Baking Powder 1 Tbsp

Baking Products

  • Granulated Sugar 1 Tbsp

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.

    • 1 1/2 cups All Purpose Flour
    • 1 Tbsp Baking Powder
    • 1 tsp Kosher Salt
    • 1 Tbsp Granulated Sugar
    • 1 1/3 cups Buttermilk
    • 2 Eggs
    • 3 Tbsp, melted Unsalted Butter
  2. Prep Topping

    Prepare vegetables and herbs, set aside. Zest and peel orange, carefully removing any white pith. Reserve zest and discarding peel. Slice orange into segments by cutting between the membranes. Combine all prepared vegetables, herbs, and orange segments and zest in a large bowl. Season with pepper and olive oil, mix to combine. Season with salt and lime juice to taste, mix to combine.

    • 1/2, diced Cucumber
    • 1/2, large, diced Red Tomato
    • 1, seeds removed, diced Green Jalapeño Pepper
    • 2 Tbsp, chopped Fresh Chives
    • 2 Tbsp, chopped Cilantro
    • 1/2, juiced Lime
    • 1, zested, segmented Orange
    • 1/2 tsp Kosher Salt
    • 1/4 tsp Black Pepper
    • 1 Tbsp Extra Virgin Olive Oil
  3. Prep Smash-In

    Prepare ingredients, remove excess moisture from vegetables with a paper towel. Mix well into batter.

    • 1 cup, grated Zucchini
    • 1 cup, grated Carrot
    • 1 tsp Kosher Salt
    • 1 tsp Olive Oil
  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 460 kcal  
Total Fat 22 g 28%
Total Saturated Fat 9 g 44%
Unsaturated Fat 13 g  
Cholesterol 125 mg 42%
Sodium 1970 mg 90%
Total Carbohydrate 55 g 20%
Fiber Total Dietary 4 g 14%
Sugars Total 14 g  
Protein 12 g 24%
Good Source: Vitamin C 39 mg 45%
Calcium Ca 362 mg 30%
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By Innit Culinary Team