Perfect for breakfast or brunch, these pink-tinted beetroot pancakes offer a different take on more traditional options.
Serves 4 (makes 12 small pancakes)
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- 250g plain cooked (vacuum packed) beetroot, drained
- 225g plain flour
- 2 large eggs, lightly beaten
- 30g butter, melted and cooled
- 1 tbsp baking powder
- Pinch of salt
- 1 tsp sugar
- 300ml milk
- Sunflower oil for shallow frying
To serve:
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- 12 rashers smoked streaky bacon, cooked crisply
- Maple syrup, to taste
- 4 eggs, fried
1. Place all the pancake ingredients in a food processor and blitz until smooth.
2. Heat a little oil in a large frying pan. Pour ladles of the batter into the pan and cook until you start to see little bubbles on the surface – this will take a minute or two.
3. Using a fish slice, flip over the pancakes and cook for a further minute or so. Transfer to a warm plate and cover tightly with foil. Continue until you have used all the batter.
4. Serve hot with the eggs, bacon and plenty of maple syrup.