Beetroot pancakes

Name: Beetroot pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 3 Beetroot; 50 ml Milk; 200g Self-raising Flour; 1 tsp Baking Powder; 2 tablespoons Maple Syrup; 1/2 teaspoon Vanilla Extract; 3 Egg; 25g Butter; 200g Frozen Mixed Berries; 2 tablespoons Blackcurrant Jam; 100g Greek Yogurt

Pure Veg📍Ukrainian🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Dessert

Ingredients for Beetroot pancakes

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Beetroot

Milk

50 ml

Self-raising Flour

200g

Baking Powder

1 tsp

Maple Syrup

2 tablespoons

Vanilla Extract

1/2 teaspoon

Egg

Butter

25g

Frozen Mixed Berries

200g

Blackcurrant Jam

2 tablespoons

Greek Yogurt

100g

step 1

Step-by-Step Instructions

step 1

Put the beetroot in a jug with the milk and blend with a stick blender until smooth. Pour into a bowl with the rest of the pancake ingredients and whisk until smooth and vibrant purple.

step 2

Put a small knob of butter in a large non-stick frying pan and heat over a medium-low heat until melted and foamy. Now create 3 or 4 pancakes each made from 2 tbsp of the batter. Cook for 2-3 mins then flip over and cook for a further minute until cooked through. Repeat with any remaining batter. Heat oven to lowest setting and keep the pancakes warm in there until needed.

step 3

Serve with your favourite pancake toppings or make a simple compote by simmering frozen berries in with 1 tbsp blackcurrant jam until bubbling and syrupy (about 5-10 mins). In a small bowl stir together the remaining jam and the yogurt. Stack the cooked pancakes with the yogurt and pour the warm berry compote over the top.