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

   Prepare ingredients. In small bowl combine all ingredients and fold well until evenly mixed.

   • 1/2 , diced Cucumber
   • 1/2 bunch , minced Chives
   • 1/4 bunch , chopped Dill Weed
   • 1/4 bunch , leaves picked, chopped Mint
   • 120 g Plain Greek Yogurt
   • 1 Tbsp Olive Oil
   • 1 , juiced Lime
   • 1 tsp Salt
   • 1/2 tsp Black Pepper
3. Prep Smash-In

   Hull and slice strawberries, and gently fold into pancake batter together with the blueberries.

   • 40 g , hulled, sliced Strawberries
   • 35 g Blueberries
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

Coriander

Coleslaw

Paleo Courgette

Carrot Pancakes

Beef with

Creamy Horseradish

Creamy Chickpea

Curry

Gluten Free

Avocado Pancakes

By Innit Culinary Team