Beetroot pancakes
personRecipeLibrary
Ukrainian Dessert recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicUkrainian speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53316.
Provider record: TheMealDB meal 53316 · updated 2025-11-28 22:44:02
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 3 Beetroot
- 50 ml Milk
- 200g Self-raising Flour
- 1 tsp Baking Powder
- 2 tablespoons Maple Syrup
- 1/2 teaspoon Vanilla Extract
- 3 Egg
- 25g Butter
- 200g Frozen Mixed Berries
- 2 tablespoons Blackcurrant Jam
- 100g Greek Yogurt
Video
YouTubeDirections
- Put the beetroot in a jug with the milk and blend with a stick blender until smooth. Pour into a bowl with the rest of the pancake ingredients and whisk until smooth and vibrant purple.
- Put a small knob of butter in a large non-stick frying pan and heat over a medium-low heat until melted and foamy. Now create 3 or 4 pancakes each made from 2 tbsp of the batter. Cook for 2-3 mins then flip over and cook for a further minute until cooked through. Repeat with any remaining batter. Heat oven to lowest setting and keep the pancakes warm in there until needed.
- Serve with your favourite pancake toppings or make a simple compote by simmering frozen berries in with 1 tbsp blackcurrant jam until bubbling and syrupy (about 5-10 mins). In a small bowl stir together the remaining jam and the yogurt. Stack the cooked pancakes with the yogurt and pour the warm berry compote over the top.