Beetroot pancakes

Beetroot pancakes

These vibrant beetroot pancakes bring a splash of color and a subtle, earthy sweetness to your breakfast table. Served warm with a luscious berry compote and creamy yogurt, they make for a delightful and nutritious start to your day.

Dessert

Prep Time

15 min

Cook Time

15 min

Servings

4

Beetroot pancakes transform the humble pancake into a visually stunning and health-packed treat. Incorporating beetroot into the batter not only infuses a beautiful deep purple hue but also imparts a subtle earthy flavor that pairs wonderfully with sweet and tangy accompaniments. This recipe balances the natural sweetness of maple syrup and the gentle bite of vanilla extract to create a unique twist on a classic favorite. Originating from traditional pancake recipes with a modern, vegetable-rich twist, beetroot pancakes have gained popularity as a fun way to sneak additional nutrients into brunch or breakfast menus. They are especially delightful when served alongside creamy Greek yogurt and a warm berry compote, which adds a burst of tartness and a rich syrupy texture to complement the airy pancakes. Perfect for weekend brunches or special occasions, these pancakes pair exceptionally well with fresh fruit, honey, or even a dollop of mascarpone cheese. The inclusion of blackcurrant jam in the compote adds a depth of flavor that elevates the dish, making it a memorable experience for your taste buds.

Ingredients

  • 3 Beetroot
  • 50 ml Milk
  • 200 g Self-raising Flour
  • 1 tsp Baking Powder
  • 2 tablespoon Maple Syrup
  • 0.5 teaspoon Vanilla Extract
  • 3 Egg
  • 25 g Butter
  • 200 g Frozen Mixed Berries
  • 2 tablespoon Blackcurrant Jam
  • 100 g Greek Yogurt

Instructions

Step 1: Place the peeled and chopped beetroot into a jug with the milk. Using a stick blender, blend everything until you achieve a perfectly smooth, silky purée that boasts a vibrant, jewel-like purple color. Pour this luscious beetroot mixture into a large bowl and add the self-raising flour, baking powder, maple syrup, vanilla extract, and eggs. Whisk vigorously until the batter is smooth, velvety, and radiates a beautiful, bright purple hue—this is your canvas for a delicious meal. Step 2: Heat a small knob of butter in a large non-stick frying pan over medium-low heat. Allow it to melt gently until it becomes foamy and fragrant, creating the perfect non-stick surface for your pancakes. Carefully spoon 2 tablespoons of batter per pancake into the pan, making 3 to 4 pancakes at a time. Cook each for 2 to 3 minutes until bubbles begin to surface and the edges look set, then flip to cook the other side for about one minute until cooked through and tender. Repeat this process with the rest of the batter. To keep your pancakes warm and ready to serve, place them in your oven set to its lowest temperature. Step 3: For a delightful topping, simmer the frozen mixed berries with 1 tablespoon of blackcurrant jam in a small saucepan over a gentle heat. Let the mixture bubble away for 5 to 10 minutes until it thickens into a syrupy compote bursting with flavor. In a small bowl, blend the remaining blackcurrant jam with the creamy Greek yogurt for a tangy, sweet sauce. Assemble your stack by layering the warm pancakes with spoonfuls of the yogurt mixture and generously drizzling the warm berry compote on top. Enjoy immediately for the best texture and taste. Tips: - Use a non-stick pan and moderate heat to prevent over-browning or burning your delicate beetroot pancakes. - You can prepare the compote in advance and gently reheat when ready to serve. - Adjust sweetness by varying the amount of maple syrup or jam according to your preference.

Quick Info

Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4

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