.Suitable for freezing
45minutes cooking time
.200 C°, 400 F°, Gas Mark 6
200 g Rice flour (or plain flour if you prefer)
2 medium eggs
250 ml milk
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
I used rice flour in this recipe which makes it suitable for gluten free diets too.
Time to get Cooking
1. Preheat the oven to Gas Mark 5/200°C. 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 approximately 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.
Beetroot & Cinnamon Hari Hari beetroot puree with other pancake ingredients Hari Hari Beetroot batter going in to flour.
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, would love to hear how you got on!!