Beetroot pancake is a very simple and tasty dish on a South African dessert favorite, pancakes with cinnamon sugar. The beet adds a very delicious and natural sweetness and flavor, and the resulting red color makes this a great delight to present to the table.
- 1 beet, cooked
- 1 cup all-purpose flour, sifted
- 1 cup milk
- 1 egg
- 1 tablespoon vegetable oil
- 1 teaspoon white vinegar (optional)
- 2 teaspoons ground cinnamon
- 1/4 cup white sugar
- 2 oranges, quartered
- In a blender or food processor, pulse the cooked beet, flour, milk, egg, vegetable oil, and vinegar until smooth. Pour the batter into a bowl and set aside for 30 minutes.
- Combine the cinnamon with the sugar and mix well.
- Heat an oiled non-stick skillet over medium heat. Pour in enough batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area.
- Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet.
- Turn the pancake over, and continue cooking until lightly golden on the other side. Place the pancake onto a plate, and cover with a kitchen towel to keep moist.
- Repeat with the remaining batter, lightly oiling the skillet as needed to keep the pancakes from sticking.
- Sprinkle the cinnamon sugar over the pancakes.
- Roll up the pancakes and serve with the orange quarters.