Red Velvet Pancakes

INGREDIENTS:

• 135g Plain Flour
• 150g Cooked Beetroot (3 medium sized beetroot)
• 10g Baking Powder (2 tsp approx)
• 3g Salt (1/2 tsp approx)
• 3 Tsp Caster Sugar
• 130ml Milk
• 2 Tsp of Sunflower/Olive Oil
• 1 Slightly Beaten Large Egg
• 1 Tsp Vanilla Extract
• Butter for greasing

CREAM CHEESE GLAZE:

• 180g Cream Cheese
• 1 Cup Icing Sugar
• 1 Tsp Vanilla Extract
• 1 Tbsp Milk (if required)

TOPPINGS:

• Berries
• Mint leaves

METHOD:

1. For the cream cheese glaze, beat the cream cheese, icing sugar, and vanilla extract in a bowl until smooth. Add a tbsp of milk to thin out the mixture if required and set it aside
2. To make the pancakes, sift the flour, baking powder, caster sugar and salt together
3. Blend the milk with the cooked beetroot until you get a smooth consistency. Then combine the beetroot and milk puree with the vanilla extract, lightly beaten egg and oil
4. Add the wet ingredients to the dry mixture and whisk together
5. On a low heat, heat a non-stick pan and add the butter
6. Pour 2 small ladles of the batter into the pan
7. When the bubbles begin to appear in the pancakes (around 2 minutes after), flip and cook for another 1 minute
8. Repeat this until all of the batter has been used up. Use an oven on a low temperature to keep the pancakes warm
9. Finish by stacking the pancakes and top them with the cream cheese glaze, mint and berries.