Beetroot and Orange Pancakes
These are great served with a
drizzle of agave syrup for sweetness. Beetroot is rich in antioxidants and folic
acid, while orange juice is high in vitamin C. Makes 6-7 large
pancakes.



Ingredients
1 large egg
100ml
semi-skimmed milk
50ml fresh, smooth orange juice
100g flour
pinch of
salt
1 small, cooked beetroot (about 50g in weight), finely grated
Method
Measure out the milk in a jug and add the orange
juice up to the 150ml mark. Crack in the egg and beat together with a fork. Stir
in the grated beetroot. Next, place the flour and salt into a bowl and pour over
the egg mixture, mixing well with a fork.

Pour ladlefuls of the pancake
batter into a small non-stick pan moistened with a little oil, swirling as you
go and then fry for 2-3 minutes on each side, until browned and crisp around the
edges.

Drizzle with a little agave syrup and serve hot.
 

Blueberry and Vanilla Pancakes
Blueberry and vanilla taste
great together - and blueberries are well known for their antioxidant-containing
benefits, too. Try them in these crispy pancakes. Makes 8.
Ingredients
120g plain flour
1 tsp baking powder
heaped dessertspoon of vanilla sugar (or regular caster sugar)
1 tsp vanilla extract
small pinch salt
250ml semi-skimmed milk
1 egg
1 tablespoon butter, melted
50g fresh blueberries
Method
Mix the flour, baking powder, sugar and salt in a bowl. In a jug, measure out
the milk and then crack in the egg and pour in the vanilla and melted butter.
Pour the egg mixture into the flour, whisking with a fork to combine. Fold in
the blueberries and heat a non-stick pan on the hob.
Trickle in a little
vegetable oil and spoon some of the batter into the hot, oiled pan. Immediately,
pour in another spoonful of batter but catch a few of the blueberries at the
same time, dropping this on top of the sizzling pancake.
Leave to cook
for 2-3 minutes per side, turning when you see bubbles appear on the top