Beetroot Pikelets - A better choice!

20 mins

2

All Year

How do these pikelets get so pink you ask? With beets! Using the blitzed up juice of ruby-red beetroots makes for a stunning pink pancake batter.

Posted on 13 March 2021

by Staff Writer

Ingredients

125g beetroot, peeled and cooked
1 cup milk
2 cups self raising flour
1/3 cup caster sugar
2 eggs
Crème fraiche or whipped cream
Maple syrup
Fresh fruit (we used blueberries, kiwi fruit and peaches)

Method

In a blender, combine the beetroot and milk, then add in the flour, eggs and sugar and blend once again until smooth.
In a non-stick pan, scoop pancake mixture in and cook on high until the mixture bubbles on one side. Flip and cook the other side, then set aside for serving.
Serve with crème fraiche (or whipped cream), fresh fruit of your choice and maple syrup.

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