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Beetroot Red Velvet Pancakes

Recipe

A tasty treat.

Serves: 12 people   |   Prep time: 15 minutes   |   Cooking time: 15 minutes

British   |   Dessert   |   Vegetarian

  

Ingredients

  • 160g Cooked Beetroot
  • 200g Self Raising Flour
  • 100ml Milk
  • 1 tsp Baking Powder
  • 50ml Squeezy Honey
  • 25ml Vegetable Oil
  • 1 tsp Vanilla Essence
  • 2 Large Eggs
  • 200g Soft Cheese
  • 30g Caster Sugar
  • Juice of 1 Lemon
  • 150g pack Blueberries
  • Extra Vegetable Oil, for frying

  

Method

  1. Chop up the beetroot and put into a food processor along with the milk, vegetable oil, honey, vanilla essence and the eggs, then blitz until smooth.
  2. Put the flour and the baking powder into a bowl and whisk well. Make a well in the centre of the flour, add in the beetroot mixture and, with a wooden spoon, draw in the flour and mix until you have a smooth batter.
  3. In a frying pan, heat a little oil. Add 4 tablespoons of the batter into the pan, spoon into a circle and fry each side for a few minutes. Transfer to a warm oven to keep the pancakes warm while you cook the rest.  
  4. To make the cream cheese sauce, gently heat the soft cheese, caster sugar and lemon juice in a pan until smooth and warm. Serve drizzled over the pancakes, topped with the blueberries.