World 45 min

Beetroot pancakes

Name: Beetroot pancakes
Total time: 45 min
Yield: 2 servings
Cuisine: World
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

Ingredientsfor 2

450

Cal

15g

Protein

65g

Carbs

18g

Fat

13 Beetroot
250 ml Milk
3200g Self-raising Flour
41 tsp Baking Powder
52 tablespoons Maple Syrup
61/2 teaspoon Vanilla Extract
73 Egg
825g Butter
9200g Frozen Mixed Berries
102 tablespoons Blackcurrant Jam
11100g Greek Yogurt

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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.