Enjoy breakfast with this Beetroot Pancakes recipe (yes, you read that right). Serve with eggs, smoked bacon and maple syrup…

Start Shrove Tuesday (aka Pancake Day) by getting creative in the kitchen. Instead of the ubiquitous lemon and sugar pancake fillings in the evening, why not try something a little more adventurous for breakfast such as these Beetroot pancakes, with eggs, smoked bacon and maple syrup. Have fun making them…

Beetroot pancakes, with eggs, smoked bacon and maple syrup

Serves 4, makes 12 small pancakes

Preparation time: 5 minutes

Cooking time: 15 minutes

You’ll need

250g plain cooked (vacuum packed) beetroot, drained

225g plain flour

2 large eggs, lightly beaten

30g butter, melted and cooled

1tbsp baking powder

Pinch salt

1 tsp sugar

300ml milk

Sunflower oil for shallow frying

To serve

12 rashers smoked streaky bacon, cooked crisply

Maple syrup, to taste

4 eggs, fried

What to do

  1. Place all the ingredients in a food processor and blitz until smooth.
  2. Heat a little oil in a large frying pan. Pour ladles of the batter into the pan and cook until you start to see little bubbles on the surface – this will take a minute or two.
  3. Using a fish slice flip over the pancakes and cook for a further minute or so. Transfer to a warm plate and cover tightly with foil. Continue until you have used all the batter.
  4. Serve hot with the eggs, bacon and plenty of maple syrup.

Recipe taken from Love Beetroot 

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Emily Peck, Editor
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