Beetroot Pancakes with Eggs and Smoked Bacon
Serves: 4, makes 12 small pancakes
PREP: 5 minutes
COOK: 15 minutes
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INGREDIENTS:
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
Method:
- 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.
