Eastern European Beetroot pancakes with 3 Beetroot, Milk, Self-raising Flour. Ready in 30 minutes.
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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
Instructions
- 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.
- 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.
- 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.
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