Beetroot pancakes

Ingredients

1. 3 Beetroot
2. 50 ml Milk
3. 200g Self-raising Flour
4. 1 tsp Baking Powder
5. 2 tablespoons Maple Syrup
6. 1/2 teaspoon Vanilla Extract
7. 3 Egg
8. 25g Butter
9. 200g Frozen Mixed Berries
10. 2 tablespoons Blackcurrant Jam
11. 100g Greek Yogurt

How to prepare

step 1 Put the beetroot in a jug with the milk and blend with a stick blender until smooth. Pour into a bowl with the rest of the pancake ingredients and whisk until smooth and vibrant purple. step 2 Put a small knob of butter in a large non-stick frying pan and heat over a medium-low heat until melted and foamy. Now create 3 or 4 pancakes each made from 2 tbsp of the batter. Cook for 2-3 mins then flip over and cook for a further minute until cooked through. Repeat with any remaining batter. Heat oven to lowest setting and keep the pancakes warm in there until needed. step 3 Serve with your favourite pancake toppings or make a simple compote by simmering frozen berries in with 1 tbsp blackcurrant jam until bubbling and syrupy (about 5-10 mins). In a small bowl stir together the remaining jam and the yogurt. Stack the cooked pancakes with the yogurt and pour the warm berry compote over the top.