Beetroot Pancakes

    55 min

    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.


    Cornwall, England, UK
    9 people made this

    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.

    Pancake how-to

    Forget flops with our collection of Pancake videos! We'll show you how to make everything from traditional pancakes to savoury crepes, and more. Watch now!

    See it on my blog

    From B&B - The Book of Breakfast & Brunch

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