Recipes

Beetroot Pancakes with Eggs, Smoked Bacon & Maple Syrup

Serves:
4, makes 12 small pancakes
Preparation Time:
5 mins
Cooking Time:
15 mins

What you'll need:

  • 250g plain cooked (vacuum packed) beetroot, drained
  • 225g plain flour
  • 2 large eggs, lightly beaten
  • 30g butter, melted & 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.