3 small whole beetroots, cooked and chopped
50 ml milk
200 g Golden Cloud Self-raising Flour
1 tsp baking powder
2 tbsp maple syrup
1 tsp vanilla extract
25 g butter, melted plus extra for frying
To serve (optional):
200 g frozen mixed berried
2 tbsp blackcurrant jam
100 g Greek yoghurt
- Put the beetroot in a jug with the milk and blend with a stick blender until smooth. Pour into a bowl with the rest of the pancake ingredients and whisk until smooth and vibrant purple.
- Put a small knob of butter in a large non-stick frying pan and heat over a medium-low heat until melted and foamy. Now create 3 or 4 pancakes each made from 2 tablespoons of the batter. Cook for 2-3 minutes then flip over and cook for a further minute until cooked through. Repeat with any remaining batter. Heat oven to lowest setting and keep the pancakes warm in there until needed.
- Serve with your favourite pancake toppings or make a simple compote by simmering frozen berries in with 1 tablespoon blackcurrant jam until bubbling and syrupy (about 5-10 minutes). In a small bowl stir together the remaining jam and the yogurt. Stack the cooked pancakes with the yogurt and pour the warm berry compote over the top.