Beetroot pancakes

Name: Beetroot pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 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

Dessert Ukrainian

Follow the exact measurements and instructions below.

Ingredients

Beetroot3

Milk50 ml

Self-raising Flour200g

Baking Powder1 tsp

Maple Syrup2 tablespoons

Vanilla Extract1/2 teaspoon

Egg3

Butter25g

Frozen Mixed Berries200g

Blackcurrant Jam2 tablespoons

Greek Yogurt100g

Instructions

Step 1: step 1

Step 2: 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 3: step 2

Step 4: 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 5: step 3

Step 6: 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.