Prep Time: 5min
Cook Time: 25min
Total Time: 30min
Yield: 4-6 Pancakes
Ingredients
1 Cup All Purpose Flour
2 Small Sized Beetroot
1 Tblspn Sugar
1/2 Tblspn Baking Powder
1/2 Tspn Salt
1 Cup Milk
3/4 Tspn Vanilla Essence
1 Tblspn Butter, melted
Oil for brushing pan
Directions
- Add beetroot, enough water in a sauce pan & place it on a medium-high flame. Cover with a lid & boil for 15-20 minutes or until beetroot turns soft.
- Turn off the flame & allow it to cool at room temperature.
- Peel the beetroot skin & chop them into small pieces.
- Add chopped beetroot, 1/4 cup milk into a blender jar & blend into a smooth paste. Keep aside.
- In a large mixing bowl; sift together flour, sugar, baking powder & salt. Add butter, vanilla essence & mix.
- Add prepared beetroot puree & mix everything well.
- Whisk in remaining milk just until combined( batter should be thick & creamy in consistency. If you find the batter too thick just add few tablespoons of extra milk until reaching desired consistency).
- Heat a lightly oiled frying pan over medium flame. Pour batter onto the pan, using approximately 1/4 cup for each pancake & spread out gently into a round shape with the back of your ladle.
- Cook each side for 3-5 minutes, until lightly golden brown & repeat the process with the remaining batter.
- Serve hot with maple syrup or blueberry sauce or chocolate syrup.
Note: Leftover pancakes can be stored in refrigerator for upto 2 days.
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