germaneasy

Beetroot pancakes

Name: Beetroot pancakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: german
Ingredients: 3 Beetroot; 50 ml Milk; 200 g Self-raising Flour; 1 tsp Baking Powder; 2 tablespoons Maple Syrup; 1/2 teaspoon Vanilla Extract; 3 Egg; 25 g Butter; 200 g Frozen Mixed Berries; 2 tablespoons Blackcurrant Jam; 100 g Greek Yogurt

A classic Ukrainian dessert from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

2153

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Ukrainian Dessert in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/beetroot-pancakes

Ingredients

3Beetroot
50 mlMilk
200 gSelf-raising Flour
1 tspBaking Powder
2 tablespoonsMaple Syrup
1/2 teaspoonVanilla Extract
3Egg
25 gButter
200 gFrozen Mixed Berries
2 tablespoonsBlackcurrant Jam
100 gGreek Yogurt

Instructions

01
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.
02
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.
03
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.