Ukrainian·non-vegetarian·easy

Beetroot pancakes

Name: Beetroot pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 3 Beetroot; 50 ml Milk; 200g Self-raising Flour; 1 tsp Baking Powder; 2 tablespoons Maple Syrup; 1/2 teaspoon Vanilla Extract; 3 Egg; 25g Butter; 200g Frozen Mixed Berries; 2 tablespoons Blackcurrant Jam; 100g Greek Yogurt

Alright folks, let's talk about beetroot pancakes! Trust me, this vibrant dish will not only satisfy your taste buds but also brighten up your morning with its colorful twist. Now, to make these beauties, you follow the usual drill - blend beetroot with milk, mix in the rest of the ingredients, and whisk until you have a smooth and vibrant purple batter. But here's a little tip from me - don't wear your favorite white shirt while blending the beetroot unless you want to look like you just survived a paintball match (yep, learned that the hard way!). One thing I've discovered while making these pancakes is that adding a pinch of cinnamon to the batter gives it a warm, cozy flavor that complements the earthy sweetness of the beets. Trust me, your taste buds will thank you later! So go ahead, whip up a batch of these Ukrainian-inspired pancakes, drizzle some maple syrup, top it off with frozen mixed berries and a dollop of blackcurrant jam, and enjoy a breakfast that's as delightful to look at as it is to eat. Bon appétit!

35 min(prep 15 + cook 20)

4 servings

220 kcal

4.5

Ingredients

Nutrition

220 kcalper serving

Protein6g10%

Carbs35g56%

Fat8g13%

Fiber3g5%

Sugar10g16%

Directions

1
step 1
2
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.
3
step 2
4
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.
5
step 3
6
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.

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