BEETROOT PANCAKES

Beetroot pancakes image

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

Time 30m

Number Of Ingredients 11

Ingredients

3 small cooked whole beetroot , chopped
50ml milk
200g self raising flour
1 tsp baking powder
2 tbsp maple syrup
½ tsp vanilla extract
3 eggs
25g butter , melted plus extra for frying
200g frozen mixed berries
2 tbsp blackcurrant jam
100g Greek yogurt

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