Beetroot pancakes

Name: Beetroot pancakes
Prep time: 23 min
Cook time: 15 min
Total time: 38 min
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 3 beets; 3 ½ tbsp milk; 7 oz self-rising flour; 1 tsp baking powder; 2 tbsp maple syrup; ½ tsp vanilla extract; 3 eggs; 1 oz butter; 7 oz frozen mixed berrie; 2 tbsp blackcurrant jam; 3 ½ oz greek yogurt

An Ukrainian dessert. Ready in about 38 minutes. Difficulty: medium.

23 minPrep (about)
15 minCook (about)
38 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 6 people +

Changed from 4 to 6 people · Back to 4

5 beets Shopping tip: Beets (UK: beetroot). Pre-cooked beets work.
¼ cup + 1 tbsp milk
11 oz self-rising flour Shopping tip: Self-rising flour (UK: self-raising).
1 ½ tsp baking powder
3 tbsp maple syrup
5 eggs
1 ⅓ oz butter
11 oz frozen mixed berrie
3 tbsp blackcurrant jam
5 oz greek yogurt

Spices & seasonings (1): vanilla extract

¾ tsp vanilla extract

How to make it

Steps in our own plain words.

Put your beetroot in a jug with the milk.
Blend with a stick blender until smooth.
Pour in a bowl using the rest of the pancake ingredients.
Whisk until smooth and vibrant purple.
Put a little knob of butter in a big non-stick frying pan.
Heat over a medium-low heat till melted and foamy.
Create 3 or 4 pancakes every made from 2 tbsp of the batter.
Heat for 2-3 mins then flip over.
Heat for a further minute until cooked through.
Repeat with any remaining batter.
Turn the oven on to lowest setting.
Keep the pancakes warm in there till needed.
Dish up using favourite pancake toppings or make simple compote by simmering frozen berries in using 1 ½ tbsp blackcurrant jam till bubbling and syrupy (about 5-10 mins).
In a small bowl stir the remaining jam and the yogurt.
Stack the cooked pancakes with the yogurt.
Pour your warm berry compote over the top.