• 16servings
  • 55minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsH, D
MineralsFluorine, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 250g cooked, peeled and cooled beetroot

  2. 3 tablespoons creme fraiche

  3. 4 large eggs

  4. 1 tablespoon caster sugar

  5. 1/2 teaspoon cinnamon

  6. 100g self-raising flour

  7. 1 teaspoon baking powder

  8. 1 tablespoon melted butter

  9. Vegetable oil for frying

Instructions Jump to Ingredients ↑

  1. Whiz up the lot (not the oil for frying) in a food processor into a batter. Allow the mixture to rest for 30 minutes and then heat a little oil and put a tablespoon of the mixture into the pan. Turn after bubbles form on the top (they cook and burn quite quickly) and serve in a ‘stack’ warm or cold, with sweet or savoury dishes.

  2. Serve with a dollop of crème fraiche or clotted cream and with raspberry or strawberry sauce or coulis. Or my blueberry compote recipe below!


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