Beetroot pink pancakes
Beetroot pink pancakes, from above
Non vegEggHome kitchens

Beetroot pink pancakes

Hot pink pancakes. The beetroot is a secret we keep together.

30 minTime
10 gProtein each
mildSpice
Pink on purpose2 chapters · 1 min read

Make it your way

Grandma's waySmall pink pancakes coloured with beetroot, topped with curd and strawberries.
The original
296kcalsame
10 gproteinsame
5 gfibresame
30minutessame

Beetroot pink pancakes, birthday style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Whole wheat flour (wholemeal atta flour, chapati flour)1 cup
Maida (all-purpose flour, plain flour)½ cup
Beetroot (beet)1 small beetroot, boiled and peeled
Milk1 cup
Egg1 egg
Sugar1 tbsp
Baking powder1½ tsp
Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp
Butterfor the pan
Curd (plain yogurt, natural yoghurt)½ cup, whisked, to serve
Strawberriesto serve, sliced

Method

4 steps
  1. 1Blend the boiled beetroot with the milk until completely smooth.
  2. 2Whisk the flours, sugar and baking powder. Add the beetroot milk, egg and vanilla and stir just until combined.
  3. 3Heat a pan on medium low, rub with butter and pour 2 tbsp batter per pancake. Cook until bubbles pop on top, then flip.
  4. 4Cook the second side 1 minute and stack. Serve with whisked curd and sliced strawberries.
Serve it like this

Stack three or four small pancakes, spoon curd over the top and scatter sliced strawberries. A birthday candle is optional but encouraged.

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Make it a meal

What goes with Beetroot pink pancakes: a bread or rice, a side, something to drink and something sweet.

On the side Air fryer garlic mushrooms15 min
On the side Jeera aloo30 min
A little snack Jam thumbprint cookies40 min
To drink Strawberry milkshake6 min
To drink Banana milkshake5 min
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