Beetroot Pancakes

Ingredients

• 3beetroot, cooked or vacuum-packed; blended with milk
• 50 mlmilk
• 200 gself-rising flour
• 1 tspbaking powder
• 2 tbspmaple syrup
• 1/2 tspvanilla extract
• 3egg
• 25 gbutter, for frying pancakes
• 200 gfrozen mixed berries, for berry compote
• 2 tbspblackcurrant jam, 1 tbsp for berry compote; 1 tbsp stirred into yogurt
• 100 ggreek yogurt, mixed with remaining blackcurrant jam to serve

Method

1. 1

   Put the beetroot in a jug with the milk and blend with a stick blender until completely smooth.

2. 2

   Pour the beetroot mixture into a large bowl with the flour, baking powder, maple syrup, vanilla extract and eggs. Whisk until smooth and vibrant purple.

3. 3

   Put a small knob of butter in a large non-stick frying pan over medium-low heat until melted and foamy. Spoon in 3–4 pancakes using 2 tbsp batter each. Cook for 2–3 minutes, then flip and cook for a further minute until cooked through.

4. 4

   Repeat with remaining batter. Keep cooked pancakes warm in the oven on its lowest setting.

5. 5

   Make the berry compote: simmer the frozen berries with 1 tbsp blackcurrant jam for 5–10 minutes until bubbling and syrupy.

6. 6

   In a small bowl, stir together the remaining 1 tbsp blackcurrant jam and the Greek yogurt.

7. 7

   Stack the warm pancakes, top with the jammy yogurt and pour the warm berry compote over the top.