1. Preheat Oven

   Preheat the oven to 350F.

   Connect Oven
2. 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
3. Cook Bacon

   Pick leaves from rosemary sprigs, and discard stems. In a medium bowl, combine sugar and rosemary leaves. Add bacon, and toss to coat. Arrange bacon slices on a wire rack or parchment paper lined baking sheet, careful not to overlap the slices. Sprinkle remaining sugar and rosemary from the bowl evenly on the top of the bacon. Cook bacon for 20 minutes or until golden brown and crispy. Place cooked bacon on paper towels to drain off excess fat. When cooled, crumble into small pieces.

   • 8 slices Raw Bacon Slice
   • 1/4 cup Light Brown Sugar
   • 4 sprigs , leaves picked Fresh Rosemary
4. 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 tsp Kosher Salt
   • 1 tsp Olive Oil
5. 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
6. Serve and Enjoy!

   Garnish and enjoy!

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(w/ Olive Oil)

	Amount per serving	Daily value percentage
Calories	680 kcal
Total Fat	19 g	24%
Total Saturated Fat	9 g	43%
Unsaturated Fat	10 g
Cholesterol	125 mg	42%
Sodium	1930 mg	80%
Total Carbohydrate	64 g	23%
Fiber Total Dietary	4 g	14%
Sugars Total	23 g
Protein	18 g	36%
Vitamin C	9 mg	10%
Calcium Ca	384 mg	30%

Load More

	Amount per serving	Daily value percentage
Iron Fe	4.5 mg	25%
Vitamin D	1.6 µg	8%
Potassium K	730 mg	15%
Vitamin E	1.8 mg	10%
B-Vitamins
Thiamin	0.5 mg	40%
Riboflavin	0.6 mg	40%
Niacin	3.5 mg	20%
Pantothenic Acid	1.2 mg	25%
Vitamin B-6	0.2 mg	15%
Folate (B9)	55 µg	15%
Good Source: Vitamin B12	0.9 µg	35%

By Innit Culinary Team