Beetroot Pancakes with Eggs & Bacon and Maple Syrup

Fancy making pancakes for breakfast this Shrove Tuesday?

Serves 4, makes 12 small pancakes

Preparation time: 5 minutes

Cooking time: 15 minutes

You’ll need:

250g plain cooked (vacuum packed) beetroot, drained

225g plain flour

2 large eggs, lightly beaten

30g butter, melted & cooled

1tbsp baking powder

Pinch salt

1 tsp sugar

300ml milk

Sunflower oil for shallow frying

To serve:

12 rashers smoked streaky bacon, cooked crisply

Maple syrup, to taste

4 eggs, fried

What to do:

Place all the ingredients in a food processor and blitz until smooth.

Heat a little oil in a large frying pan. Pour ladles of the batter into the pan and cook until you start to see little bubbles on the surface – this will take a minute or two.

Using a fish slice flip over the pancakes and cook for a further minute or so. Transfer to a warm plate and cover tightly with foil. Continue until you have used all the batter.

Serve hot with the eggs, bacon and plenty of maple syrup.

Recipe by: www.lovebeetroot.co.uk

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Sally - Silversurfer's Editor

Mother of three grown-up daughters and a proud grandma too, I am the ultimate multi-tasker and am passionate about my role as Silversurfers Website Editor and Social Media Manager. Always on the lookout for all things that will interest and entertain our community. Fueling fun for the young at heart!

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