Beetroot Pancakes You Have To Try

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Beetroot Pancakes

"This is a easy and attractive variation on a South African dessert favorite, pancakes with cinnamon sugar. The beet adds a scrumptious natural sweetness and flavor, and the resulting red color makes this a delight to offer to the desk."

Ingredients :

1 beet, cooked
1 cup all-reason flour, sifted
1 cup milk
1 egg
1 tablespoon vegetable oil
1 teaspoon white vinegar (elective)
2 teaspoons ground cinnamon
1/4 cup white sugar
2 oranges, quartered

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H

In a blender or meals processor, pulse the cooked beet, flour, milk, egg, vegetable oil, and vinegar until smooth. Pour the batter into a bowl and set apart for 30 minutes. Combine the cinnamon with the sugar and blend nicely.
Heat an oiled non-stick skillet over medium warmth. Pour in sufficient batter to cowl half of the skillet. Tip and rotate the skillet till the batter covers the entire place. Cook till the batter turns from moist to moist, and the edges begin to curl away from the perimeters of the skillet. Turn the pancake over, and keep cooking until gently golden on the other side. Place the pancake onto a plate, and cover with a kitchen towel to hold wet. Repeat with the closing batter, gently oiling the skillet as had to keep the pancakes from sticking.
Sprinkle the cinnamon sugar over the pancakes. Roll up the pancakes and serve with the orange quarters.

Notes :

In South Africa, we call these "pancakes," even though they fluctuate plenty from those within the United States. Ours are very skinny, and about 25 cm (10 inches) in diameter--similar to French crepes. You may replacement lemon juice for the vinegar, in case you prefer.

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