Dessert · Ukrainian
Beetroot pancakes
This is the dessert I bring when someone invites me over for dinner and I want to feel useful without trying too hard.
Method
- 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.
- 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.
- 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.
Notes
A heavy pan makes a surprising amount of difference here. If you only own one good one, this is a good reason to dig it out.
The first time I made this I followed the steps word for word. Now I take my liberties. You will too, and that's the point.
