Beetroot Pancakes

• small boiled whole beetroot3

  sliced

• milk↗50ml ml
• self‑raising flour↗200g g
• baking powder↗1 tsp tsp
• maple syrup↗2 tbsp tbsp
• vanilla extract↗½ tsp tsp
• eggs↗3
• butter↗25g g

  melted + extra for frying

• frozen mixed berries↗200g g
• blackcurrant jam↗2 tbsp tbsp
• Greek yogurt↗100g g

Step-by-step instructions

1. 1

   Place the beetroot in a pitcher with the milk and blend with an immersion blender until smooth. Transfer to a bowl with the remaining pancake ingredients and whisk until you have a smooth, bright violet batter.

2. 2

   Add a small piece of butter to a large non‑stick skillet and heat over medium‑low heat until the butter melts and begins to sizzle. Then pour about 2 tbsp of batter per pancake to make 3‑4 pancakes. Cook for 2‑3 minutes, flip and cook another minute until the pancakes are cooked through. Repeat with the remaining batter. Preheat the oven to its lowest temperature and keep the pancakes warm there until needed.

3. 3

   Serve with your favourite pancake toppings or make a simple compote by simmering frozen berries with 1 tbsp of blackcurrant jam until it boils and becomes syrupy (about 5‑10 minutes). In a small bowl mix the remaining jam with the yogurt. Arrange the cooked pancakes, spread them with the yogurt and drizzle with the warm berry compote.