English Beet Pancakes
Baking and Desserts | British cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
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Ingredients
- Beetroot - 8.8 oz
- Farm fresh eggs - 4 pieces
- Sour Cream - 3 tablespoons
- Wheat Flour - 3.5 oz
- Baking Powder - 1 teaspoon
- Salt - ¼ teaspoon
- Sugar - 1 tablespoon
- Cinnamon - ½ teaspoon
- Butter - 0.7 oz
Step by Step guide
Step 1
Boil the beetroot and cool it, then grate it and blend it in a blender to get a smooth beet puree.
Step 2
In a large bowl, combine all the ingredients, mix well with a mixer, and let it 'rest' for 30 minutes. Before you start frying the pancakes, mix the batter well again.
Step 3
Place a non-stick skillet on the heat and preheat it well. On a dry (!) skillet, place a small portion of the batter and gently spread it out to form a round pancake shape.
Step 4
Cook the pancakes on low heat, first on one side, until bubbles appear on the surface.
Step 5
Then flip the pancake and cook it on the other side.
Step 6
Place the finished pancakes on a plate in a stack and serve with sour cream or berry sauce, jam, etc.
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