Gingerbread Beetroot Pancakes

Name: Gingerbread Beetroot Pancakes
Total time: 50 min
Yield: 4
Ingredients: Boiled beetroot 150 g; Milk 50 ml; Wheat flour 200 g; Baking powder (raising agent) 1 tablespoon; Gingerbread syrup 1 tablespoon; Honey 2 tablespoon; Chicken egg 3 piece; Butter 25 g; Jam (preserve) 0 to taste

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

Gingerbread Beetroot Pancakes

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