Who doesn’t enjoy pancakes! I think it’s one of the most popular breakfast dishes out there, with both sweet and savory options. And since I love to experiment with recipes all the time, I attempted making Beetroot Pancakes. This recipe or version is definitely healthier than a regular pancake recipe and the best part is the RED color that totally pops out. Makes for great breakfast parties to show off to your friends or even for your blog as a pretty picture. So I hope you like my beetroot pancakes topped with strawberry sauce. It honestly tastes as good as it looks.
Ingredients (Makes 4 pancakes)
1 cup water
4 tablespoons strawberry jam
3/4 cup of flour
3/4 cup of milk
1 teaspoon baking powder (add/reduce depending on how thick you want your pancakes)
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1/5 cup powdered sugar
1/2 teaspoon cinnamon powder
1 beetroot cooked, diced and then mashed (puree)
1. Take one beetroot, peel it and boil the beetroot in two cups of water for around 20 mins. After 20 mins check if the beetroot has been cooked through and through, especially in the center (Take a fork or a long toothpick and poke it to check).
2. After the beetroot has finished cooking, keep it aside for a while and let it cool down, around 5 minutes. Then dice it into small cubes and put it in a blender with 1/4 cup water to make a puree out of it.
3. For the pancakes batter, add the flour to a bowl, along with the baking powder and sugar, and make a hole in the center and crack the egg inside. Start whisking and slowly add milk to it. Keep whisking properly till you get the right consistency. Don’t have to add all the milk, depending on the consistency. The batter should neither be too thick nor too runny. While whisking, add your vanilla extract, salt and cinnamon powder. Then add your beetroot puree and whisk until you get the perfect consistency.
4. Once the batter is ready, get a flat pan and heat it with butter. Make the sure the pan is hot enough before you start adding the batter to it. Once the pan is nice and hot, take one spoonful (use a rounded serving spoon so that you could get a good scoop of the batter for a circular shaped pancake). Pour the batter from the spoon. It will take 20-30 seconds to cook on one side and then flip immediately and let it cook for like 30 seconds again on the other side. Your pancake is ready then. Repeat with remaining batter. You could make 4 pancakes with this.
1. Take another pan and put your cup of water in it and start boiling on low. Add your strawberry jam to it and start stirring the mixture until the sauce thickens a little and all the strawberry jam has dissolved in the water. This should take around 4-5 minutes. Keep checking the thickness. You can increase the heat to get more boil. Shut off the heat and put aside for the sauce to cool off. Then put it in the fridge/freezer for around 10 mins so that it thickens.
2. Once the sauce is done, pour over the pancakes and tadaaaaa, you’re done! You can add pomegranate to it as garnish or whatever, if it comes out good.