UkrainianDessert
Beetroot pancakes
These pancakes get their striking color from fresh beetroot blended with milk, creating a smooth, deep purple batter. They cook up light and fluffy, with a hint of sweetness from maple syrup and vanilla. Serve them warm with a quick berry compote and a swirl of blackcurrant jam-laced Greek yogurt for a satisfying breakfast or brunch. The compote comes together in minutes while the pancakes cook, making assembly a breeze.
Method
3 steps · 34 min total
- 01
Make the Batter
Put the beetroot in a jug with the milk and blend with a stick blender until smooth. Pour this mixture into a bowl with the remaining pancake ingredients and whisk until the batter is smooth and a deep, uniform purple. - 02
Cook the Pancakes
Melt a small knob of butter in a large non-stick frying pan over medium-low heat until it's melted and foamy. Spoon in about 2 tablespoons of batter per pancake, making 3 or 4 at a time. Cook for 2-3 minutes on the first side, until small bubbles appear on the surface and the edges look set. Flip them over and cook for a further 1 minute, until they're cooked through and lightly browned. Repeat with the remaining batter.
As you finish each batch, transfer the pancakes to an oven heated to its lowest setting to keep them warm while you cook the rest.
