Beet Pancakes

Ingredients

• 3beets, cooked or vacuum-packed; blended with milk
• 3 1/2 tbspmilk
• 1 2/3 cupsself-rising flour
• 1 tspbaking powder
• 2 tbspmaple syrup
• 1/2 tspvanilla extract
• 3egg
• 2 tbspbutter, for frying pancakes
• 7 ozfrozen mixed berries, for berry compote
• 2 tbspblackcurrant jam, 1 tbsp for berry compote; 1 tbsp stirred into yogurt
• 3 1/2 ozGreek yogurt, mixed with remaining blackcurrant jam to serve

Method

1. 1

   Make the berry compote: simmer the frozen berries with 1 tbsp of the blackcurrant jam over low heat for 5–10 minutes, until bubbling and syrupy. Take it off the heat; it stays warm while you make the pancakes.

2. 2

   While it simmers, put the beets in a pitcher with the milk and blend with a stick blender until completely smooth.

3. 3

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

4. 4

   Put a small pat of butter in a large non-stick skillet 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.

5. 5

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

6. 6

   While the last batch cooks, stir together the remaining 1 tbsp blackcurrant jam and the Greek yogurt in a small bowl.

7. 7

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

Nutrition per serving