• Serves: 12 people
  • Prep time: 15 minutes
  • Cooking time: 15 minutes
    • British
    • Vegetarian

    Beetroot Red Velvet Pancakes

    Recipe Information

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    160g Cooked Beetroot

    200g Self Raising Flour

    100ml Milk

    1 tsp Baking Powder

    50ml Squeezy Honey

    25ml Vegetable Oil

    1 tsp Vanilla Essence

    2 Large Eggs

    200g Soft Cheese

    30g Caster Sugar

    Juice of 1 Lemon

    150g pack Blueberries

    Extra Vegetable Oil, for frying


    Chop up the beetroot and put into a food processor along with the milk, vegetable oil, honey, vanilla essence and the eggs, then blitz until smooth.

    Put the flour and the baking powder into a bowl and whisk well. Make a well in the centre of the flour, add in the beetroot mixture and, with a wooden spoon, draw in the flour and mix until you have a smooth batter.

    In a frying pan, heat a little oil. Add 4 tablespoons of the batter into the pan, spoon into a circle and fry each side for a few minutes. Transfer to a warm oven to keep the pancakes warm while you cook the rest. 

    To make the cream cheese sauce, gently heat the soft cheese, caster sugar and lemon juice in a pan until smooth and warm. Serve drizzled over the pancakes, topped with the blueberries.

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