Dessert for 4
Beetroot Pancakes
Beetroot pancakes cook in butter and pair with warm berries, blackcurrant jam, and cool Greek yogurt.
$1.07per serving $
58 minstart to table
4servings
Ingredients
- 3 beetroot
- 50 ml milk
- 200 g self-raising flour
- 1 tsp baking powder
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 3 egg
- 25 g butter
- 200 g frozen mixed berries
- 2 tbsp blackcurrant jam
- 100 g greek yogurt
Steps
- Boil the beetroot in water for 25 minutes, drain, peel, and blend or mash it until smooth.
- Whisk the beetroot, milk, maple syrup, vanilla, and eggs in a large bowl.
- Stir in the flour and baking powder just until a thick batter forms.
- Melt the butter in a large skillet over medium heat and cook small pancakes for 3 minutes per side.
- Warm the frozen berries and jam in a small saucepan over low heat for 8 minutes.
- Serve the pancakes with the warm berry mixture and Greek yogurt.
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