Beetroot pancakes
A Ukrainian-inspired beetroot pancakes dessert featuring a vibrant purple batter made from beetroot, milk, and flour, served with berry compote and yogurt.
Pasos
- 1
Blend the beetroot with the milk until smooth, then whisk in the remaining pancake ingredients to make a smooth, vibrant purple batter.
- 2
Melt butter in a large non-stick frying pan over medium-low heat. For each pancake, pour about 2 tablespoons of batter to form 3–4 pancakes. Cook 2–3 minutes per side until cooked through, then keep warm in a low oven.
- 3
Make a simple berry compote by simmering frozen berries with 1 tablespoon of blackcurrant jam until bubbling and syrupy (about 5–10 minutes). In a small bowl, mix the remaining jam with yogurt. Stack the pancakes with yogurt and spoon the warm berry compote over the top.
