Beetroot Pancakes with Eggs, Bacon & Syrup

Serves: 12 small pancakes

You will need
For the pancakes:

250g plain cooked (vacuum packed) beetroot, drained
225g plain flour
2 large eggs, lightly beaten
30g butter, melted & cooled
1 tablespoon baking powder
Pinch salt
1 teaspoon sugar
300ml milk

Sunflower oil for shallow frying
 

To serve:
12 rashers smoked streaky bacon, cooked crisply
Maple syrup, to taste
4 eggs, fried



Directions

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.




Recipe courtesy of www.lovebeetroot.co.uk 



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