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Beetroot Pancakes
Stunning jewel-toned pancakes that are as visually striking as they are delicious—earthy beetroot creates a naturally vibrant purple hue while keeping the texture light and fluffy. Stack them warm with tangy Greek yogurt and a glossy berry compote that's both tart and sweet, creating a breakfast that's part dessert.
⏱️25 min
🍽️4 portioner
🥕 Vegetariskt
2.5
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⏱️ Äggklocka
- 1Blend the beetroot with the milk using a stick blender until completely smooth. Pour into a bowl with the self-raising flour, baking powder, maple syrup, vanilla extract, and egg. Whisk until the batter is smooth and vibrant purple.
- 2Heat a small knob of butter in a large non-stick frying pan over medium-low heat until melted and foamy. Pour 30 ml (2 tbsp) of batter for each pancake into the pan, making 3-4 pancakes at a time. Cook for 2-3 minutes until the edges are set, then flip and cook for a further minute until cooked through. Repeat with the remaining batter. Keep cooked pancakes warm in a low oven.
- 3For the berry compote, simmer the frozen mixed berries with 15 ml (1 tbsp) of blackcurrant jam in a small saucepan for 5-10 minutes until syrupy and bubbling. In a small bowl, stir together the remaining jam with the Greek yogurt until combined.
- 4Stack the warm pancakes on serving plates, dollop with the yogurt mixture, and pour the warm berry compote over the top.
- 5step 3
- 6Serve 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.