Beetroot Pancakes
- 2
- 10
- 15min
- 15min
In this pancake recipe, beetroot juice is used alongside milk to make the batter with wheat flour, adding natural sweetness, colour, and loads of nutrition!
Ingredients
Ingredients
Cooking Steps
Cooking Steps
Step 1 :
Sieve wheat flour, cinnamon powder, baking powder, and baking soda in a bowl.
Step 2 :
In a separate bowl, whip eggs, add jaggery powder and 2 tbsp melted butter.
Step 3 :
Mix milk and beetroot juice together, in a bowl.
Step 4 :
Pour the eggs mixture into the flour mixture and mix well.
Step 5 :
Start folding in the milk-beetroot liquid into the thick batter until it is a reluctant falling consistency.
Step 6 :
Brush some butter on a non-stick pan lightly, over medium heat.
Step 7 :
Place a ladle full of batter at a time on the pan, turn heat to low, cover and let the pancake cook for a minute or two.
Step 8 :
Turn the pancake and leave on the pan for a few seconds.
Step 9 :
Serve it warm with a cube of butter melting on the pancake and drizzle honey all over it.
Shop Ingredients
Beetroot Pancakes
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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