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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
CaloriesProteinsFatsCarbohydrates
346.9
kcal
11.5g
grams
11.1g
grams
50.7g
grams
Ingredients
4servings
Boiled beetroot
150 
g
Milk
50 
ml
Wheat flour
200 
g
Baking powder (raising agent)
1 
tbsp
Gingerbread syrup
1 
tbsp
Honey
2 
tbsp
Chicken egg
3 
pc
Butter
25 
g
Jam (preserve)
 
to taste
Cooking steps

  • 1

    Grind the beetroot with milk using a blender.

    Required ingredients:
    1. Boiled beetroot: 150 g
    2. Milk: 50 ml

  • 2

    Add all remaining ingredients and whisk until smooth.

    Required ingredients:
    1. Wheat flour: 200 g
    2. Baking powder (raising agent): 1 tablespoon
    3. Gingerbread syrup: 1 tablespoon
    4. Honey: 2 tablespoons
    5. 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:
    1. Butter: 25 g

  • 4

    Serve with black currant jam.

    Required ingredients:
    1. Jam (preserve):  to taste

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