Pancakes are not just for Pancake Day!
Pancakes are perfect for any day and with beetroot being in season, what could be better than to combine these two foods, to create a visually vibrant looking treat – the Beetroot Pancake. I used rice flour in this recipe which makes it suitable for gluten free diets too!
Pancakes have been around for eons and realising that when I am carrying out the actions of making, flipping and eating a pancake, probably hasn’t changed much in all that time… makes for quite a peculiar feeling.
The glorious Beetroot.
Having teamed up with the wonderful Goldhill Organics to create recipes based on vegetables that are in season, they kindly provided the luscious beetroot in this recipe. I have been experimenting. Beetroot are a favourite of mine and I have been asked many a times about the nutritional value of them. This is probably because I sell Hari Hari Beetroot Curry Kits. I found a concise and useful information source at The UK Food Guide and this link will take you straight to the relevant page. Another reason to like Beetroot Pancakes ; )
Without further ado – lets get cooking.
When I made these Beetroot Pancakes I was a little unsure as to how they would taste and what the family would make of them. I am happy to say that they absolutely loved the colour of the batter – which was truly amazing! As for the taste, we experimented with different toppings – from the traditional to the different and they all went down a treat. Beetroot Pancakes were a hit and have become a firm favourite in this household.
Time to prepare for Beetroot Pancakes
Makes approx 10 pancakes (depending on how big and thick you make them)
Preparation Time – approx 10 – 15 minutes
Cooking Time – approx 4-5 minutes
Eating Time – seconds!
200g Rice flour (or plain flour if you prefer)
2 medium eggs
1-2 tsp honey or caster sugar
Pinch of salt
1 tsp Vanilla extract
1 – 1/2 tsp cinnamon powder
1 tsp baking powder (optional)
2 small beetroot
Time to get Cooking those Beetroot Pancakes
1. Preheat the oven to Gas Mark 5/200c. Peel and wash your beetroot, chop into 4 pieces and place on a baking tray with a few tablespoons of water (to prevent the beetroot from drying out). Cover the tray and bake for approx 25 minutes until cooked. Check half way through the cooking and add a little more water if needed.
2. While the beetroot is cooking in the oven, measure and mix the flour and baking powder (if using) in a large bowl. In a jug, mix the eggs, honey or sugar and vanilla extract.
3. When beetroot is cooked, add to a blender along with the milk and blend till fully pureed. Mix in the cinnamon powder. Add this to the egg mix and whisk. Then add this to the flour mix and whisk until you have the pancake batter mix at the consistency of your choosing.
The #beetroot was #cooked, #puréed and then some tantalising smelling #srilankan #pure #cinnamon was added, ready for the next step in the process. The colour that came from these #vegetables from @goldhillorganics was something else #smallbusiness #dorset #collaboration #homemade #cooking #kitchen #experiment #easy #recipe #fusionfood #fresh #glutenfree #food #happy #hariharicurry
4. Melt some butter or a splash of oil in a frying pan on a low heat setting. Too high a heat will blacken your pancakes. Add the batter to the pan, according to the type of pancake you want, and cook for about 2 minutes on each side.
5. To finish, you can sprinkle sugar and lemon, honey and lime, or add a scoop of ice cream with chopped fruit, a splash of passion fruit curd (like I did, which I got from the lovely From Dorset with Love ) or anything else that may take your fancy!!!
6. And now tuck in! These really are super tasty and I for one will definitely be making Beetroot Pancakes again.
Go on, give it a go and if you do, I would love to hear how you got on!!