Ingredients — tap any to shop it
- Beetroot 3
- Milk 50 ml
- Self-raising Flour 200g
- Baking Powder 1 tsp
- Maple Syrup 2 tablespoons
- Vanilla Extract 1/2 teaspoon
- Egg 3
- Butter 25g
- Frozen Mixed Berries 200g
- Blackcurrant Jam 2 tablespoons
- Greek Yogurt 100g
Method
step 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.
step 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.
step 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.