|250g plain cooked (vacuum packed) beetroot, drained|
|225g plain flour|
|2 large eggs, lightly beaten|
|30g butter, melted & cooled|
|1tbsp baking powder|
|1 tsp sugar|
|Sunflower oil for shallow frying|
|12 rashers smoked streaky bacon, cooked crisply|
|Maple syrup, to taste|
|4 eggs, fried|
What to do:
- Place all the ingredients in a food processor and blitz until smooth.
- 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.
- 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.
- Serve hot with the eggs, bacon and plenty of maple syrup.