- 3 small cooked whole beetroot, chopped
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 50ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 200g self raising flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 2 tbsp maple syrup
The rising spring sap of a number of varieties of maple tree…
- ½ tsp vanilla extract
- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 25g butter, melted plus extra for frying
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
To serve (optional)
- 200g frozen mixed berries
- 2 tbsp blackcurrant jam
- 100g Greek yogurt
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.
To serveThese bright purple pancakes are perfect all year round with a warm fruit compote made with frozen berries. You could also make smaller pancakes with the same batter – top with cream cheese, smoked salmon and dill to serve as savoury canapés (you can omit the maple syrup and vanilla from the batter here if you prefer).