Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 3 cooked beetroot (about 8¾ oz), peeled
• 3½ Tbsp milk, plus a splash more if needed
• 7 oz self-raising flour
• 1 tsp baking powder
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• 3 eggs
• 1 oz butter, for cooking
• 7 oz frozen mixed berries
• 2 tbsp blackcurrant jam
• 3½ oz Greek yogurt
• 1 pinch salt

Method

1. Blitz the cooked beetroot with the milk in a blender until completely smooth and vivid pink.
2. Whisk the flour, baking powder and salt in a large bowl. In a second bowl whisk the eggs, maple syrup and vanilla, then whisk in the beetroot purée.
3. Pour the wet mixture into the dry and whisk just until combined — a few small lumps are fine. The batter should drop slowly from the spoon; loosen with a splash more milk if it is too thick. Rest for 5 minutes.
4. Meanwhile put the frozen berries and blackcurrant jam in a small pan with 2 tbsp water and simmer for 3-4 minutes until the berries collapse into a loose compote. Keep warm.
5. Melt a knob of the butter in a non-stick frying pan over medium heat. Add ladlefuls of batter and cook for about 2 minutes until bubbles appear on the surface and the edges look set, then flip and cook for 1 minute more. Repeat with the remaining butter and batter.
6. Serve the pancakes in stacks with the warm berry compote spooned over and a dollop of Greek yogurt.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).