Beetroot Pancakes

Method6 steps · about 30 min

1. 1

   Step 1: Chop the three small already cooked beetroot and blend them with all the milk (50 ml) until smooth. Melt the measured 25 g butter. Whisk the beet purée with all the flour, baking powder (1 tsp), maple syrup (2 tablespoons), vanilla (1/2 teaspoon), three eggs and melted butter to make a smooth purple pancake batter. Keep the berry, jam and yogurt topping ingredients separate.

   Uses 3 small cooked whole beetroot, chopped for blending · 50 ml Milk · 200g Self-raising Flour · 1 tsp Baking Powder · 2 tablespoons Maple Syrup · 1/2 teaspoon Vanilla Extract · 3 Egg · 25 g butter, melted into pancake batter in step 1

2. 2

   Step 2: Heat a small knob of the additional frying butter in a large non-stick pan over medium-low heat. Once foamy, form the first three or four pancakes using two tablespoons prepared batter for each. Keep the rest of the batter for further batches.

   Uses Two tablespoons batter per pancake; first three or four pancakes · A small knob of the additional frying butter

3. 3

   Step 3: Cook the first pancakes for 2–3 minutes on their first side, then turn and cook for one more minute until cooked through. Move them to a plate. Repeat with the remaining batter, two tablespoons per pancake, and further small knobs of frying butter as needed, until all the batter has become fully cooked pancakes.

   First side of each pan batch; then flip for one minute · 3 minUses The first three or four portioned pancakes · All the remaining batter for further batches · Further small knobs of frying butter as needed

4. 4

   Step 4: Set the oven to its lowest warming setting and keep all the fully cooked pancakes warm there while making the toppings.

   Uses All the cooked pancakes

5. 5

   Step 5: Simmer all the frozen berries with one tablespoon of the blackcurrant jam for about 5–10 minutes, stirring until bubbling and syrupy. In a separate bowl, mix the remaining one tablespoon jam with all the yogurt. Keep these two finished toppings separate for serving.

   Simmer Berry Compote · 10 minUses 200g Frozen Mixed Berries · 1 tbsp jam for compote · 1 tbsp jam for yogurt · 100g Greek Yogurt

6. 6

   Step 6: Divide the warm pancakes among four servings. Stack them with the prepared blackcurrant yogurt and pour the warm prepared berry compote over the top.

   Uses All the warm pancakes · All the yogurt-and-jam mixture · All the berry-and-jam compote