Switch your fry up for these moreish pancakes this weekend. Beetroot pancakes may sound unusual but they really work, especially when enjoyed with eggs, smoked bacon and sweet maple syrup.



250g plain cooked (vacuum packed) beetroot, drained

225g plain flour

2 large eggs, lightly beaten

30g butter, melted & cooled

1tbsp baking powder

Pinch salt

1 tsp sugar

300ml milk

Sunflower oil for shallow frying


To serve:

12 rashers smoked streaky bacon, cooked crisply

Maple syrup, to taste

4 eggs, fried


Serves: 4, makes 12 small pancakes

Prep time: 5 mins

Cooking time: 15 mins



1. Place all the ingredients in a food processor and blitz until smooth.

2. Heat a little oil in a large frying pan. Pour ladles of the batter into the pan and cook until you start to see little bubbles on the surface – this will take a minute or two.

3. Using a fish slice flip over the pancakes and cook for a further minute or so. Transfer to a warm plate and cover tightly with foil. Continue until you have used all the batter.

4. Serve hot with the eggs, bacon and plenty of maple syrup.