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 Smash-In

   Add pumpkin, vanilla, cinnamon, and nutmeg to the batter. Zest in orange and mix gently to combine.

   • 120 g Tinned Pumpkin Puree
   • 1/2 tsp Ground Cinnamon
   • 1/2 tsp Ground Nutmeg
   • 1/2 tsp Vanilla Extract
   • 1 , zested Orange
3. 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
4. Prep Topping

   Combine all ingredients in a small saucepan and bring to a simmer over low heat. Simmer for 10 minutes, stirring occasionally, or until reduced to a runny, jam-like consistency.

   • 125 g Raspberry
   • 150 g Blueberries
   • 70 g Light Brown Sugar
   • 1/2 Tbsp Vanilla Extract
   • 1/4 tsp Salt
5. Serve and Enjoy!

   Garnish and enjoy!

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By Innit Culinary Team