Beetroot pancakes

Name: Beetroot pancakes
Cuisine: Ukrainian
Ingredients: 3 Beetroot; 50 ml Milk; 200g Self-raising Flour; 1 tsp Baking Powder; 2 tablespoons Maple Syrup; 1/2 teaspoon Vanilla Extract; 3 Egg; 25g Butter; 200g Frozen Mixed Berries; 2 tablespoons Blackcurrant Jam; 100g Greek Yogurt

Dessert Ukrainian

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Beetroot pancakes is a Ukrainian classic for good reason — beetroot does most of the work, and the method is approachable enough for a weeknight. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Below you will find the full ingredient list, the method, and a few tips we think make the difference.

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Beetroot pancakes — Dessert recipe, Ukrainian cuisine — Beetroot pancakes · Ukrainian

Level Medium

Ingredients

3 Beetroot
50 ml Milk
200 g Self-raising Flour
1 tsp Baking Powder
2 tbsp Maple Syrup
½ tsp Vanilla Extract
3 Egg
25 g Butter
200 g Frozen Mixed Berries
2 tbsp Blackcurrant Jam
100 g Greek Yogurt

Method

Put the beetroot in a jug with the milk and blend with a stick blender until smooth. Pour into a bowl with the rest of the pancake ingredients and whisk until smooth and vibrant purple.
Put a small knob of butter in a large non-stick frying pan and heat over a medium-low heat until melted and foamy. Now create 3 or 4 pancakes each made from 2 tbsp of the batter. Cook for 2-3 mins then flip over and cook for a further minute until cooked through. Repeat with any remaining batter. Heat oven to lowest setting and keep the pancakes warm in there until needed.
Serve with your favourite pancake toppings or make a simple compote by simmering frozen berries in with 1 tbsp blackcurrant jam until bubbling and syrupy (about 5-10 mins). In a small bowl stir together the remaining jam and the yogurt. Stack the cooked pancakes with the yogurt and pour the warm berry compote over the top.

Tips for the best Beetroot pancakes

Read the whole method before you start and measure out the 11 ingredients first — it keeps the pace relaxed once the heat is on.
Preheat the oven fully before anything goes in — a cold start changes the texture.
Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Keep the simmer gentle. A hard boil toughens beetroot and drives off the liquid too fast.

Variations

Fusion twist: keep the method but swap the spices for your own favourites — the Ukrainian base takes well to it.
Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.

Serving ideas

Best with fresh berries on the side and a little whipped cream.

Storage

Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.

Frequently asked questions

Is this Beetroot pancakes recipe medium to make?

It is rated medium: 11 ingredients and 3 steps. Follow the order and the tips above and it is very forgiving.

Can I make Beetroot pancakes ahead of time?

Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.

What can I substitute for beetroot?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Recipe data via TheMealDB — source