Beetroot pancakes with eggs, bacon and maple syrup recipe
A savoury way to serve pancakes, with beetroot batter, crisp rashers of smoky streaked bacon, fried eggs and a drizzle of maple syrup to finish.
Makes 12 small pancakes.
Ingredients
- 250 g plain cooked (vacuum packed) beetroot, drained
- 225 g plain flour
- 2 large eggs, lightly beaten
- 30 fl oz butter, melted & cooled
- 1 tbsp baking powder
- 1 pinch salt
- 1 tsp sugar
- 300 ml milk
- 1 cup sunflower oil for shallow frying
- 12 rashers smoked streaky bacon, cooked crisply
- 1 cup Maple syrup, to taste
- 4 eggs, fried
Details
- Cuisine: English
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Place all the pancake 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.
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