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.
Calories346.9kcal
Proteins11.5grams
Fats11.1grams
Carbohydrates50.7grams
Boiled beetroot
150
g
Milk
50
ml
Wheat flour
200
g
Gingerbread syrup
1
tbsp
Honey
2
tbsp
Chicken egg
3
pc
Butter
25
g
Jam (preserve)
to taste
1
Grind the beetroot with milk using a blender.
- Boiled beetroot: 150 g
- Milk: 50 ml
2
Add all remaining ingredients and whisk until smooth.
- Wheat flour: 200 g
- Baking powder (raising agent): 1 tablespoon
- Gingerbread 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.
- Butter: 25 g
4
Serve with black currant jam.
- Jam (preserve): to taste
