BEETROOT PANCAKES
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.
Provided by Miriam Nice
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 339 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
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