Beetroot pancakes
Indulge in the delightful flavors of Ukrainian cuisine with these vibrant beetroot pancakes. This unique dessert brings together the earthy sweetness of beets, creating a visually stunning and delicious treat that's perfect for any occasion.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert, Ukrainian, Vegetarian, Nut-Free
Ingredients
- 3 pcs beetroot
- 50 ml milk
- 200 g self-raising flour
- 1 tsp baking powder
- 2 ml maple syrup
- 0.5 ml vanilla extract
- 3 pcs eggs
- 25 g butter
- 200 g mixed berries
- 2 tbsp blackcurrant
- 100 ml greek yogurt
Instructions
- Combine the beetroot with the milk in a jug.
- Use a stick blender to puree the beetroot and milk until it reaches a smooth consistency.
- Transfer the blended mixture into a bowl containing the other pancake ingredients.
- Whisk the combination until it is smooth and a bright purple color.
- Add a small piece of butter to a large non-stick frying pan.
- Place the frying pan over medium-low heat and wait until the butter melts and bubbles.
- Spoon out 2 tablespoons of the batter to form 3 or 4 pancakes.
- Allow the pancakes to cook for 2-3 minutes.
- Carefully flip the pancakes and let them cook for another minute until fully done.
- Continue the cooking process with any leftover batter.
- Preheat the oven to the lowest temperature setting.
- Keep the pancakes warm in the oven until you are ready to serve.
- Serve the pancakes with your choice of toppings.
- To prepare a simple compote, simmer frozen berries with 1 tablespoon of blackcurrant jam until it becomes bubbly and syrupy, which should take about 5-10 minutes.
- In a small bowl, mix the remaining jam with yogurt.
- Layer the cooked pancakes with the yogurt mixture.
- Drizzle the warm berry compote over the stacked pancakes.