Name: Beetroot Pancakes with Beetroot Caramel recipe by Deviyani Srivastava at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: For the Pancake: 2 roasted beetroot; 2/3 cup flour; 2 Eggs; 1 tbsp baking powder; A pinch of salt; 2 tbsp Sugar; 150 ml milk; Oil for shallow frying; Maple Syrup to taste; For the Beetroot Caramel: 1 Beetroot; 1/2 cup Sugar; 2 tsp butter; A pinch of salt; 2 tbsp of milk

ABOUT Beetroot Pancakes with Beetroot Caramel RECIPE

These pancakes are exceptionally delicious and have the added benefits of beetroot.

Ingredients Serving: 4

For the Pancake: 2 roasted beetroot
2/3 cup flour
2 Eggs
1 tbsp baking powder
A pinch of salt
2 tbsp Sugar
150 ml milk
Oil for shallow frying
Maple Syrup to taste
For the Beetroot Caramel: 1 Beetroot
1/2 cup Sugar
2 tsp butter
A pinch of salt
2 tbsp of milk

Instructions

Roast the beetroot by covering in a foil and bake for 45 minutes at 180 degree centigrade.
Place all the pancake ingredients in a food processor and blitz until smooth.
Heat some oil in a pan and pour about half a cup of the batter. Cook till you start seeing little bubbles on the surface.
Flip and cook on the other side for a minute or so. Transfer on to a warm plate.
Serve with beetroot caramel.
For the beetroot caramel: Grate the beetroot using a mandolin.
Place in a saucepan with half cup of sugar.
Cook for a few minutes, strain the liquid.
In the same pan add more sugar, let it melt. Deglaze by adding the liquid followed by warm milk. Keep aside and serve when cool.

Similar Recipes