Beetroot Pancakes

  • Difficulty: Medium
  • 45 minutes
  • 4 servings

What if we want to color our pancakes pinkish red? Oh, and we would like to do this using nature’s own material. There is nothing simpler. To achieve this hue, use boiled beetroot in your batter. You can flavor it with maple syrup and vanilla extract. What do you think?

Ingredients

10 ounces of beetroot, cubed and boiled
1 cup milk
1 egg
1 tablespoon melted butter
1 tablespoon maple syrup
1 teaspoon vanilla extract
salt
1 teaspoon baking powder
1 cup flour
maple syrup for serving
powdered sugar for garnishing

Steps

  1. Add the beetroot to a blender. Blend until smooth. Add the milk and blend some more. Set aside.
  2. Add the egg, butter, maple syrup, and vanilla extract to a bowl. Mix until even. Add the blended beetroot and mix some more.
  3. Season with salt, add the baking powder and flour, then mix more until even.
  4. Heat 1 teaspoon of vegetable oil in a pan over low heat. Add 1 ladle of beetroot batter and fry for 4 minutes on both sides. Continue until you’ve finished the batter. You should end up with 8-10 pancakes.
  5. Serve them with maple syrup, garnished with powdered sugar and, optionally, with berries.

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