Beetroot pancakes with eggs & smoked bacon

Delicious savoury pancakes for everyone in the family!

• Preparation: 5 mins
• Cooking: 15 mins
• Serves: 12

What you need:

• 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 you 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.

Cook's tip:

Vacuum pack beetroot is a truly versatile ingredient, great for use in a wide range of recipes. Freshly cooked in its own juices and then vacuum packed for freshness, this type of beetroot is a handy store cupboard staple as it doesn't need refrigerating and has a long shelf life. It can be used hot or cold in any recipe that calls for cooked beetroot, or in recipes that use raw beetroot; just reduce the cooking time accordingly. Handily, it can also be heated in the pack, either as boil in the bag or in the microwave. Found year round in the salad aisle in supermarkets.

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