Beetroot Pancakes
Overview
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.
AFN Heritage Note
Beetroot pancakes use cooked beetroot blended into a standard pancake batter, contributing colour, moisture and natural sweetness that reduces the sugar required.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 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.
Africook’s Notes
- 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.
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