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.
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.
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