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RED VELVET PANCAKES

BRUNCH LUNCH

RED VELVET PANCAKES

Ingredients:

Dough (makes 12):

  • 200g PLAIN FLOUR or GROUNDED OATS
  • 1 tsp BAKING POWDER
  • 2 EGGS
  • 2 tbs HONEY
  • 250ml (vegetable) MILK
  • 2 MEDIUM PRE-COOKED BEETROOTS
  • UNSALTED BUTTER or COCONUT OIL for the greasing
tsp: teaspoon
tbs: tablespoon

Toppings:

  • 2 medium PRE-COOKED BEETROOTS
  • 100g goatcheese
  • Balsamic cream
  • Gr'eat GLORY

Preparation
1. Place the flour & baking powder  in a bowl and make a well in the centre. Break the eggs in a separate bowl and whisk with the milk & the honey.

  1. Mix the beetroots in a blender and incorporate the purée into the eggs, honey & milk blend.
  2. Gradually pour the mixture into the well and whisk until smooth.
  3. Heat a lightly greased non-stick frying pan over low heat. Add some of the batter (the amount depends on how thin or thick like your pancakes) to the pan and bake for 2 minutes or until bubbles appear on the surface. Flip and cook for a further 1−2 minutes or until light golden.
    5. Repeat with the remaining mixture.
  4. Stack the pancakes, top with Gr’eat GLORY, the crumbled goat cheese, whole beets cut into strips and drizzle with balsamic cream. Add fresh herbs! Serve with rucola.


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