Beet Pancakes

Name: Beet Pancakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Ukrainian
Ingredients: 3 pcs Beets; 50 ml Milk; 200 g Self-raising flour; 1 tsp Baking powder; 2 tbsp Maple syrup; 0.5 tsp Vanilla extract; 3 pcs Eggs; 25 g Butter; 200 g Frozen mixed berries; 2 tbsp Black currant jam; 100 g Greek yogurt

Bright, almost purple pancakes made from beets — an unusual and striking breakfast or dessert. Served with berry compote and yogurt — delicate, beautiful, and absolutely delicious.

Ingredients

3 pcs Beets
50 ml Milk
200 g Self-raising flour
1 tsp Baking powder
2 tbsp Maple syrup
0.5 tsp Vanilla extract
3 pcs Eggs
25 g Butter
200 g Frozen mixed berries
2 tbsp Black currant jam
100 g Greek yogurt

Instructions

Peel the beets and cut into chunks. Place in a tall glass or pitcher, pour milk over them, and blend with an immersion blender until smooth and uniform. Transfer to a bowl, add flour, baking powder, maple syrup, vanilla extract, eggs, and melted butter. Whisk together until the batter is smooth and a rich purple color.
Heat a large non-stick skillet over medium heat. Add a small piece of butter and let it melt and foam slightly. Pour the pancake batter in portions of 3–4 pancakes at a time, using 2 tablespoons of batter for each. Fry for 2–3 minutes until bubbles appear on the surface, then flip and cook for another minute until fully cooked through. Keep finished pancakes warm in the oven at the lowest temperature while cooking the remaining batches.
Prepare the compote: place the frozen berries in a small saucepan, add 1 tablespoon of black currant jam, and cook over medium heat, stirring occasionally, until the mixture boils and thickens — about 5–10 minutes. In a separate small bowl, mix the remaining tablespoon of jam with Greek yogurt. Serve the pancakes stacked, alternating layers with yogurt, and drizzle with the warm berry compote on top.