Beetroot Pancakes Recipe
Beetroot is so good for you and there's no better way to start your day than with these delicious pancakes!
- Makes : 6 |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 20 mins
2 small beetroot
1 C (250 ml) cake flour
1 C (250 ml) milk
1 Tbsp (15 ml) oil
¼ tsp (1.25 ml) salt
¼ tsp (1.25 ml) baking powder
1 pkt (100 g) pecan nuts, chopped
1 pkt (100 g) hazelnuts, chopped
1 pkt (100 g) almonds, chopped
1 tsp (5 ml) ground cinnamon
¼ tsp (1.25 ml) ground nutmeg
¼ tsp (1.25 ml) ground cloves
½ tsp (2.5 ml) ground mixed spice
½ C (125 ml) melted butter
100 ml honey (plus a little extra, for serving)
1 tub (242 g) ricotta cheese
blueberries, fresh or frozen, for serving
Scrub the beetroot and steam for about 25 minutes or until soft. Keep to one side to cool.
Once cool, peel and place in a food processor. Blend the beetroot, flour, milk, eggs, oil, salt and baking powder until smooth. Pour into a bowl and leave to rest for at least 1 hour.
Using a 25 gm non-stick crepe pan, fry spoonfuls (1 large soup ladle approximately 70 ml) of batter of the batter in a drizzle of oil to make thin pancakes
Place the nuts in a blender. Add the spices, butter and honey and mix well.
Use a 7-cm diameter cookie cutter to cut three rounds out of each pancake. Place a round on each plate and spread with the nut mixture and ricotta. Continue doing this until all the pancakes have been used (press down on each pancake layer to keep the surface level). Top with blueberries and drizzle with honey.
Serve as is or with a dash of fresh cream.