Beetroot Pancakes

Add some colours to your breakfast table with some purple pancakes

Beetroot Pancakes

Add some colours to your breakfast table with some purple pancakes

Serves 4

Total Time 10 mins

Ingredients

Small, cooked whole beetroot, chopped	3
Milk	50ml
Self raising flour	200g
Baking powder	1 tsp
Maple syrup	2 tbsp
Vanilla extract	½ tsp
Eggs	3
Butter, melted + extra for frying	25g
Strong bread flour	1½ cup

Cooking Method

Step 01	Blend the beetroot and milk in a jug with a stick blender until smooth.
Step 02	Pour into a bowl with the rest of the pancake ingredients and whisk until it is smooth and vibrant purple.
Step 03	Put a small knob of butter in a large, non-stick frying pan and heat over a medium-low heat until melted and foamy.
Step 04	Make 3 or 4 pancakes each made from 2 tablespoons of the batter. Cook for 2-3 minutes then flip over and cook for a further minute until cooked.
Step 05	Repeat with any remaining batter. You may heat the oven at lowest setting to keep the pancakes warm in there until needed.
Step 06	Serve with your favourite pancake toppings.

The secret to buttery-crisp edges with a soft, fluffy interior is to give the pan some time to become evenly hot.

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