Beetroot pancakes
By Miriam Nice
Whizz beetroot into an easy batter to make these bright purple pancakes, then top with a warm fruit compote for a hearty weekend brunch. You can use this recipe to make blini-style canapés, too.
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Prep:10 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 339
-
fat 11g
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saturates 5g
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carbs 48g
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sugars 10g
-
fibre 3g
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protein 11g
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salt 1g
Ingredients
- 3 small cooked whole beetroot, chopped
- 50ml milk
- 200g self raising flour
- 1 tsp baking powder
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- 3 eggs
- 25g butter, melted plus extra for frying
- 200g frozen mixed berries
- 2 tbsp blackcurrant jam
- 100g Greek yogurt
Tip
To serveThese bright purple pancakes are perfect all year round with a warm fruit compote made with frozen berries. You could also make smaller pancakes with the same batter – top with cream cheese, smoked salmon and dill to serve as savoury canapés (you can omit the maple syrup and vanilla from the batter here if you prefer).
Method
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.
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.
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.
