Beetroot Pancakes
Aperçu
Beetroot pancakes are ordinary pancakes with cooked beetroot blended into the batter, which turns them deep pink and adds an earthy sweetness. The beetroot does two things. It colours the batter dramatically, which is most of the appeal and the main reason the recipe exists for children. And it contributes moisture and a mild natural sweetness, so the pancakes need less sugar than a plain batter would. They are made in the ordinary way, blended, rested briefly, cooked on a moderately hot pan, and the technique holds no surprises. Cooking them slightly slower than plain pancakes helps, because the extra moisture from the beetroot means the middle needs a little longer while the outside is already colouring. Served with fresh fruit or berries on top, which is the usual suggestion, they make a breakfast that looks considerably more elaborate than it is. **Filed as Worldwide**, the source describes it as a Continental recipe, and it makes no African claim. The page is kept and reclassified rather than removed.
Note de Patrimoine AFN
Beetroot pancakes use cooked beetroot blended into a standard pancake batter, contributing colour, moisture and natural sweetness that reduces the sugar required.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Roast (suggested method, as I find it holds onto the color the best): Trim greens from beets and wrap in a piece of aluminum foil. Place in a preheated 425-degree oven for 45 minutes or until they are tender when pricked with a fork. Let cool and then peel. Using roasted beets will produce the brightest pink color in the pancakes.
- 2
Boiling
- 3
Instant Pot:
- 4Steaming
To steam beets, cut off greens and then place them whole into a steamer basket in a medium saucepan over boiling water, cover and cook for 30-40 minutes until fork-tender. Let cool and then peel.
Notes de l’Africook
- Use cooked beetroot, not raw. Raw beetroot will not blend smooth and stays gritty.
- Blend it thoroughly into the wet ingredients before the flour goes in.
- Cook slightly slower than plain pancakes. The extra moisture means the middle needs more time.
- Reduce the sugar, beetroot brings its own sweetness and the batter can end up cloying.
Questions fréquentes
Do they taste of beetroot?
Mildly. There is an earthy sweetness rather than the strong flavour of beetroot eaten on its own, and it is well tolerated by people who say they dislike beetroot. The colour is far more striking than the taste, which is much of the appeal.
Can I use raw beetroot?
Not really. Raw beetroot is too firm to blend smooth and leaves a gritty texture through the batter. Use cooked beetroot, boiled, roasted or the vacuum-packed cooked kind, which is convenient and works perfectly well.
Why is this on an African food website?
It is not an African dish, and the source itself describes it as a Continental recipe. It sits in the Worldwide collection, which exists for non-African recipes that already have live pages. Keeping and reclassifying the page avoids breaking a link that currently works.
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