Beetroot pancakes

• Beetroot3
• Milk3½ tbsp
• Self-raising Flour7 oz
• Baking Powder1 tsp
• Maple Syrup2 tablespoons
• Vanilla Extract1/2 teaspoon
• Egg3
• Butter1 oz
• Frozen Mixed Berries7 oz
• Blackcurrant Jam2 tablespoons
• Greek Yogurt3½ oz

Instructions

1. 1

   Put the beetroot in a jug with the milk and blend with a stick blender until smooth.

2. 2

   Pour into a bowl with the rest of the pancake ingredients and whisk until smooth and vibrant purple.

3. 3

   Put a small knob of butter in a large non-stick frying pan and heat over a medium-low heat until melted and foamy.

4. 4

   Now create 3 or 4 pancakes each made from 2 tbsp of the batter.

5. 5

   Cook for 2-3 mins then flip over and cook for a further minute until cooked through.

6. 6

   Repeat with any remaining batter.

7. 7

   Heat oven to lowest setting and keep the pancakes warm in there until needed.

8. 8

   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).

9. 9

   In a small bowl stir together the remaining jam and the yogurt.

10. 10

    Stack the cooked pancakes with the yogurt and pour the warm berry compote over the top.