Buttermilk Zucchini Carrot Pancakes with Citrus Salsa - Innit

Ingredients

4 Servings

Produce

  • Zucchini 1 cup

  • Carrots 1 cup

  • Fresh Persian Limes 2

  • Fresh Green Jalapeño Pepper 1

  • Chives 2 tablespoons

  • Navel Orange 1

  • Persian Cucumber 1/2

  • Fresh Roma Tomato 1/2

Spices

  • Kosher Salt 4 teaspoons

Dairy & Eggs

  • Unsalted Butter 3 tablespoons

  • Buttermilk 1 1/3 cups

  • Whole Chicken Eggs 2

Pantry

  • Canola Oil 2 tablespoons

  • Granulated Sugar 1 tablespoon

  • Olive Oil 1 teaspoon

Dry Goods

  • All Purpose Flour 1 1/2 cups

  • Baking Powder 1 tablespoon

Preparation

  1. Prep Batter

    In seperate bowls mix your dry ingredients and your wet ingredients. Then combine whisking well to avoid lumps.

    • 1 1/2 cups All Purpose Flour
    • 1 tablespoon Baking Powder
    • 2 teaspoons Kosher Salt
    • 1 tablespoon Granulated Sugar
    • 1 1/3 cups Buttermilk
    • 2 Whole Chicken Eggs
    • 3 tablespoons Unsalted Butter
    • 1 tablespoon Canola Oil
  2. Prep Topping

    Prepare ingredients. Place into a bowl and gently fold together.

    • 1/2, diced Persian Cucumber
    • 1/2, diced Fresh Roma Tomato
    • 1, seeds removed, diced Fresh Green Jalapeño Pepper
    • 2 tablespoons, chopped Chives
    • 2 tablespoons, chopped Cilantro
    • 1, juiced Fresh Persian Lime
    • 1/2 cup, sliced Navel Orange
    • 1 tablespoon Kosher Salt
  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 Carrots
    • 1 teaspoon Kosher Salt
    • 1 teaspoon Olive Oil
  4. Cook Pancake

    Cook 1/2 cup scoop of batter in skillet until bubbles appear on top. Then, flip and cook 1 more minute on the other side.

    • 1 tablespoon Canola Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 470 kcal  
Total Fat 22.0 g 28%
Total Saturated Fat 9.0 g 43%
Unsaturated Fat 13 g  
Cholesterol 125 mg 42%
Sodium 2840 mg 120%
Total Carbohydrate 58 g 21%
Fiber Total Dietary 5 g 17%
Sugars Total 14 g  
Protein 12 g 24%
Good Source: Vitamin C 47 mg 50%
Calcium Ca 372 mg 30%
Iron Fe 3.5 mg 20%
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By Innit Culinary Team