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

   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
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

   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!

Get The Full Experience

Download Free App

Suggested Meals

Sesame Ginger

Salmon

Classic Veggie

Burger

Spaghetti

Pomodoro

Thai Green

Curry Tofu

Garlic

Chicken

By Innit Culinary Team