Beetroot Gingerbread Pancakes

Description

Usually, we think of beets as an ingredient in soups and salads, but rarely as a baking component. However, beets pair wonderfully with cinnamon and vanilla, and in these dessert pancakes, they bring out an exceptional sweetness and a lovely hue, completely eliminating any raw, earthy taste.

Ingredients

• Beetroot - 5.3 oz
• Milk - 1 fl oz
• Wheat Flour - 7.1 oz
• Baking Powder - 1 tablespoon
• Gingerbread-flavored syrup - 1 tablespoon
• Honey - 2 spoons
• Chicken Egg - 3 pieces
• Butter - 0.9 oz
• Jam - to taste

Step by Step guide

Step 1

Blend the beetroot with milk using a blender.

Step 2

Add all the remaining ingredients and whisk together until smooth.

Step 3

Heat the butter in a skillet over medium heat and pour the batter into the pan. When the top of the batter begins to set, flip the pancakes and cook for another couple of minutes.

Step 4

Serve with blackcurrant jam.

Users Photos

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