Enkel
Rödbetspannkakor
Fantastiska, juveltonade pannkakor som är lika visuellt slående som de är läckra—jordiga rödbetorna skapar en naturligt vibrerande lila färg samtidigt som texturen förblir lätt och fluffig. Stapla dem varma med syrad grekisk yoghurt och en glansig bärgelé som är både syrlig och söt, vilket skapar en frukost som är delvis dessert.
⏱️25 min
🍽️4 portioner
🥕 Vegetariskt
2.5
👩🍳 Gör så här
⏱️ Äggklocka
- 1Blend the beetroot with the milk using a stick blender until completely smooth. Pour into a bowl with the self-raising flour, baking powder, maple syrup, vanilla extract, and egg. Whisk until the batter is smooth and vibrant purple.
- 2Heat a small knob of butter in a large non-stick frying pan over medium-low heat until melted and foamy. Pour 30 ml (2 tbsp) of batter for each pancake into the pan, making 3-4 pancakes at a time. Cook for 2-3 minutes until the edges are set, then flip and cook for a further minute until cooked through. Repeat with the remaining batter. Keep cooked pancakes warm in a low oven.
- 3For the berry compote, simmer the frozen mixed berries with 15 ml (1 tbsp) of blackcurrant jam in a small saucepan for 5-10 minutes until syrupy and bubbling. In a small bowl, stir together the remaining jam with the Greek yogurt until combined.
- 4Stack the warm pancakes on serving plates, dollop with the yogurt mixture, and pour the warm berry compote over the top.
- 5step 3
- 6Serve with your favourite pancake toppings or make a simple compote by simmering frozen berries in with 1 tbsp blackcurrant jam until bubbling and syrupy (about 5-10 mins). 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.