Recipes

JO'S BEETROOT PANCAKES

Makes 8 pancakes

1 medium beetroot
1 Tablespoon lemon juice or white vinegar
1 cup milk
2 oranges
1 cup standard flour, sifted
2 eggs
1 Tablespoon vegetable oil. Plus extra for brushing oil over frying pan
1 Tablespoon brown sugar. Plus ½ cup for topping
1teaspoon ground cinnamon


DIRECTIONS:

Scrub the beetroot & boil in a pot of water until tender (a fork slides easily into it( approximately 40-50 minutes.

Mash well with a potato masher or blend in a food processor.

Make your own buttermilk by stirring white vinegar or lemon juice into milk.

Leave to stand for 5 minutes.

Zest or finely grate the skin of the oranges & thinly slice the fruit.

In a medium-sized bowl, mix the mashed beetroot, buttermilk, eggs, oil, orange rind & sugar.

Mix through the flour with a fork or whisk until smooth.

Set the batter aside for 30 minutes.
The batter should be of a pouring consistency.
If it is too thick, add some milk.

Over medium heat, brush oil over a non-stick frying pan.

Pour in one ladle of batter.

Tip & rotate the prying pan until the batter covers the entire area.

Cook until it is lightly golden. Turn the pancake over & continue cooking until lightly golden on the other side.

Place the pancake on to a plat, & cover with a tea towel to keep moist.

Repeat with the remaining batter, (lightly brush oil over the frying pan as needed to keep the pancakes from sticking).

To serve, combine the cinnamon with the ½ cup of brown sugar & mix well. 

Sprinkle over the pancakes.

Roll up the pancakes & serve garnished with the orange slices.

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