Beetroot pancakes

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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

Instructions

step 1 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.
step 2 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.
step 3 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.

Source

https://www.bbcgoodfood.com/recipes/beetroot-pancakes

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