Gingerbread Beetroot Pancakes

4 servings

50 minutes

We usually think of beets as a part of soups and salads, but almost never as a confectionery ingredient. Meanwhile, beets are friends with cinnamon and vanilla, and in these dessert pancakes they show exclusively sweetness and a ruddy appearance, completely getting rid of the raw earthy taste.

Energy value per serving

• Calories: 346.9
• Proteins: 11.5g
• Fats: 11.1g
• Carbohydrates: 50.7g

Ingredients

• Boiled beetroot: 150 g
• Milk: 50 ml
• Wheat flour: 200 g
• Baking powder: 1 tbsp
• Gingerbread flavored syrup: 1 tbsp
• Honey: 2 tbsp
• Chicken egg: 3 pc
• Butter: 25 g
• Jam: to taste

Cooking steps

1. Grind the beetroot with milk using a blender.

   Required ingredients:

   • Boiled beetroot: 150 g
   • Milk: 50 ml

2. Add all remaining ingredients and whisk until smooth.

   Required ingredients:

   • Wheat flour: 200 g
   • Baking powder: 1 tablespoon
   • Gingerbread flavored syrup: 1 tablespoon
   • Honey: 2 tablespoons
   • Chicken egg: 3 pieces

3. Heat the butter over medium heat and pour the batter into the pan. When the top of the batter sets a bit, flip the pancakes and fry for a couple more minutes.

   Required ingredients:

   • Butter: 25 g

4. Serve with black currant jam.

   Required ingredients:

   • Jam:  to taste