Striking purple beetroot pancakes — naturally sweetened and fluffy — stacked with Greek yogurt and a warm mixed-berry compote for a colourful treat.
- 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
Video
Preparation
- Put the beetroot in a jug with the milk and blend with a stick blender until smooth, then pour into a bowl with the rest of the pancake ingredients and whisk until smooth and vibrant purple.
- Melt a small knob of butter in a large non-stick frying pan over medium-low heat until foamy, then make 3 or 4 pancakes using 2 tbsp batter each. Cook for 2–3 minutes, flip, and cook for a further minute until cooked through. Repeat with the remaining batter, keeping them warm in a low oven.
- For a simple compote, simmer the frozen berries with 1 tbsp blackcurrant jam until bubbling and syrupy, about 5–10 minutes. Stir the remaining jam into the yogurt. Stack the pancakes with the yogurt and pour the warm berry compote over the top.
