Beetroot pancakes with eggs, smoked bacon and maple syrup

Prep 5 mins | Cook 15 mins

4, makes 12 small pancakes

Ingredients

250g plain cooked (vacuum packed) beetroot, drained
225g plain flour
2 large eggs, lightly beaten
30g butter, melted & cooled
1tbsp baking powder
Pinch salt
1 tsp sugar
300ml milk
Sunflower oil for shallow frying
To serve
12 rashers smoked streaky bacon, cooked crisply
Maple syrup, to taste
4 eggs, fried

What to do:

  1. Place all the ingredients in a food processor and blitz until smooth.
  2. Heat a little oil in a large frying pan. Pour ladles of the batter into the pan and cook until you start to see little bubbles on the surface – this will take a minute or two.
  3. Using a fish slice flip over the pancakes and cook for a further minute or so. Transfer to a warm plate and cover tightly with foil. Continue until you have used all the batter.
  4. Serve hot with the eggs, bacon and plenty of maple syrup.