Beetroot pancakes

Name: Beetroot pancakes
Prep time: 22 min
Cook time: 39 min
Total time: 61 min
Yield: 6 servings
Ingredients: 3 Beetroot; 50 ml Milk; 200 g Self-raising Flour; 1 tsp Baking Powder; 2 tablespoons Maple Syrup; ½ teaspoon Vanilla Extract; 3 Egg; 25 g Butter; 200 g Frozen Mixed Berries; 2 tablespoons Blackcurrant Jam; 100 g Greek Yogurt

61 min · Serves 6 · By TheMealDB Import

Ukrainian
Dessert
Breakfast
Kid-Friendly

Ukrainian, Dessert

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

3 Beetroot
50 mlMilk
200 gSelf-raising Flour
1 tspBaking Powder
2 tablespoonsMaple Syrup
½ teaspoonVanilla Extract
3 Egg
25 gButter
200 gFrozen Mixed Berries
2 tablespoonsBlackcurrant Jam
100 gGreek Yogurt

Method

Prep 22 min · Cook 39 min

1Put 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.
2Put 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.
3Serve 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.