Ukrainian · dessert

Beetroot pancakes

Name: Beetroot pancakes
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Beetroot3
Milk50 ml
Self-raising Flour200 g
Baking Powder1 tsp
Maple Syrup2 tbsp
Vanilla Extract½ tsp
Egg3
Butter25 g
Frozen Mixed Berries200 g
Blackcurrant Jam2 tbsp
Greek Yogurt100 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

3 steps · 0 min

1
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.
2
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.
3
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.