Beetroot Pancakes with Eggs and Smoked Bacon

Serves: 4, makes 12 small pancakes

PREP: 5 minutes

COOK: 15 minutes

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for the pancakes

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

Place all the ingredients for the pancakes in a food processor and blitz until smooth.
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.
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.
Serve hot with the eggs, bacon and plenty of maple syrup.