Beetroot Pancakes
Fluffy, vibrantly purple beetroot pancakes with a simple warm berry compote and blackcurrant yogurt. A stunning and delicious twist on a classic breakfast favourite.
Ingredients
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Self-raising Flour⚖ 200 g 💧 333.3 ml 🥛 1⅓ cup
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Egg⚖ 150 g 🥚 3 pcs
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Butter⚖ 25 g 1¾ pcs
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Beetroot⚖ 300 g 3 pcs
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Maple Syrup⚖ 39.9 g 💧 29.6 ml 🥄 2 tbsp
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Greek Yogurt⚖ 100 g 💧 100 ml 🥄 6¾ tbsp
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Vanilla Extract⚖ 15 g 💧 17 ml 🥄 1⅛ tbsp
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Milk⚖ 51.5 g 💧 50 ml 🥄 3⅓ tbsp
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Baking Powder⚖ 4.4 g 💧 4.9 ml 🥄 1 tsp
Also in this recipe
- Frozen Mixed Berries 200 g
- Blackcurrant Jam 2 tbsp
Total nutrition
1495 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Put the beetroot in a jug with 50 ml of milk and blend with a stick blender until completely smooth. Pour the mixture into a bowl, add the remaining pancake ingredients — 200 g self-raising flour, 1 tsp baking powder, 2 tbsp maple syrup, ½ tsp vanilla extract, 3 eggs, and 25 g melted butter — then whisk everything together until smooth and vibrant purple.
- Place a small knob of butter in a large non-stick frying pan and heat over a medium-low heat until melted and foamy. Drop in 3–4 pancakes at a time, each made from about 30 ml of batter. Cook for 2–3 minutes, then flip and cook for a further minute until cooked through. Repeat with the remaining batter. Set your oven to its lowest temperature and keep the finished pancakes warm inside while you cook the rest.
- To make the berry compote, simmer 200 g frozen mixed berries together with 1 tbsp blackcurrant jam in a small saucepan until bubbling and syrupy, about 5–10 minutes. In a small bowl, stir together the remaining 1 tbsp blackcurrant jam with 100 g Greek yogurt. Stack the warm pancakes, dollop over the blackcurrant yogurt, and spoon the warm berry compote generously on top.
Source:
TheMealDB
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