Beetroot Pancakes

Beetroot Pancakes

Add some colours to your breakfast table with some purple pancakes
 
Total Time: 10 minutes
Prep: –
Cook: –
Ingredients Serves 4
Beetroot Pancakes
Small, cooked whole beetroot, chopped
3
Milk
50ml
Self raising flour
200g
Baking powder
1 tsp
Maple syrup
2 tbsp
Vanilla extract
½ tsp
Eggs
3
Butter, melted + extra for frying
25g
Strong bread flour
1½ cup
Method
Beetroot Pancakes

Step 01

Blend the beetroot and milk in a jug with a stick blender until smooth.
Step 02
Pour into a bowl with the rest of the pancake ingredients and whisk until it is smooth and vibrant purple.
Step 03
Put a small knob of butter in a large, non-stick frying pan and heat over a medium-low heat until melted and foamy.
Step 04
Make 3 or 4 pancakes each made from 2 tablespoons of the batter. Cook for 2-3 minutes then flip over and cook for a further minute until cooked.
Step 05
Repeat with any remaining batter. You may heat the oven at lowest setting to keep the pancakes warm in there until needed.
Step 06
Serve with your favourite pancake toppings.

The secret to buttery-crisp edges with a soft, fluffy interior is to give the pan some time to become evenly hot.