Beetroot Pancakes

Beetroot Pancakes


4 people made this

About this recipe: Fluffy small old English pancakes. An adapted recipe of an 18th Century, colourful pancake. It was said to be best eaten with game – something eaten regularly for breakfast in the ‘old days’. This and the sweet potato pancake don't taste like they sound (if you know what I mean). They go with both sweet and savoury dishes or can be served on their own.

HugoW Cornwall, England, UK

Makes: 16 ish Pancakes

  • 250g cooked, peeled and cooled beetroot
  • 3 tablespoons creme fraiche
  • 4 large eggs
  • 1 tablespoon caster sugar
  • 1/2 teaspoon cinnamon
  • 100g self-raising flour
  • 1 teaspoon baking powder
  • 1 tablespoon melted butter
  • Vegetable oil for frying

Prep:20min  ›  Cook:5min  ›  Extra time:30min resting  ›  Ready in:55min 

  1. Whiz up the lot (not the oil for frying) in a food processor into a batter. Allow the mixture to rest for 30 minutes and then heat a little oil and put a tablespoon of the mixture into the pan. Turn after bubbles form on the top (they cook and burn quite quickly) and serve in a ‘stack’ warm or cold, with sweet or savoury dishes.
  2. Serve with a dollop of crème fraiche or clotted cream and with raspberry or strawberry sauce or coulis. Or my blueberry compote recipe below!

Serving suggestion

Recipe for Blueberry Compote: Stew 100g fresh blueberries, with a tablespoon caster sugar and a squeeze of half a lemon for 2 to 3 minutes, until it becomes liquid and the berries have burst. Serve hot or cold.


See also my Sweet Potato Pancakes on this site - a good combination with these beetroot pancakes.

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From B&B - The Book of Breakfast & Brunch

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