Beetroot Pancakes

Steps

1. 1
   Step 1:

   Put the beetroot in a jug with the milk and blend with a stick blender until smooth.

2. 2
   Step 2:

   Pour the beetroot mixture into a bowl with the remaining pancake ingredients and whisk until smooth and vibrant purple.

3. 3
   Step 3:

   Put a small knob of butter in a large non-stick frying pan and heat over medium-low heat until melted and foamy.

4. 4
   Step 4:

   Make 3 or 4 pancakes, using 2 tablespoons of batter for each pancake.

5. 5
   Step 5:

   Cook for 2–3 minutes, then flip and cook for a further minute, until cooked through.

   2–3 min
6. 6
   Step 6:

   Repeat with any remaining batter.

7. 7
   Step 7:

   Heat the oven to its lowest setting and keep the pancakes warm in it until needed.

8. 8
   Step 8:

   Serve with your favourite pancake toppings, or make a simple compote by simmering the frozen berries with 1 tablespoon of blackcurrant jam until bubbling and syrupy, about 5–10 minutes.

   5–10 min
9. 9
   Step 9:

   In a small bowl, stir together the remaining jam and the yogurt.

10. 10
    Step 10:

    Stack the cooked pancakes with the yogurt and pour the warm berry compote over the top.