#Beetroot Pancake ( Sweet and Salty )

This is my version of soft and fluffy pancake that may fill your tummy in a healthier way especially for your kids 😊. I have specified both sweet and salty versions here. I have also mentioned few modifications and tips for this recipes so please do have a look completely. I hope that you all may enjoy this treat with your loved ones. Lets start.....

Makes :- 8 - 10 pancakes

Preparation time :- 20 mins

Cooking time :- 20 mins

Measurements :- in grams and in spoons

*tbsp - Tablespoon

*tsp   - Teaspoon

Ingredients (Sweet)

1. Beetroot      - 140 grams / 1 and ½ cups 
2. Yogurt   - 60 grams / ¼  cup
3. Milk (warm)    - 150 ml / (½ cup + 2 tbsp)
4. Butter     - 90 grams / (¼  cup + 2 tbsp)
5. Brown sugar    - 75 grams / (¼ cup + 1 tbsp)
6. Flour     - 150 grams / 1 cup ( Wheat or All purpose flour)
7. Grounded Almond   - 50 grams (optional)
8. Eggs     - 2 large
9. Baking powder  - 12 grams / ½ tbsp
10. Salt    - ½ tsp
11. Vanilla Extract - 1 tsp

Method 

1. Grate the beetroot and blend it into a puree. If you wish to the grated one you can use the same.
2. Keep your eggs and yogurt in room temperature. Keep the melted butter ready and make sure you do not melt the butter for longer. Keep an eye on it. You can also use oil ( It is ¼ cup + 3 tbsp) instead of butter. 
3. Measure all the dry ingredients like flour, baking powder, salt and grounded almond then keep it aside.
4. Take a bowl, add the eggs and sugar. Beat it in medium speed for 1 minute in your hand blender. If you do not have hand blender then use your Mixie. The egg mixture should be nice foamy and frothy.
5. Then add yogurt, beetroot, butter, milk, vanilla extract and half of the dry ingredients mixture. Now using a fork or wooden spoon mix it gently until half way mixed.
6. Then add the remaining dry ingredients and mix gently until all well combined. Do not mix your batter harshly or over mix. Keep this batter aside and let it rest for 15-20 minutes. 
7. Then heat a non stick or heavy bottomed iron pan in a medium heat. It is very important to cook your pancakes in medium to low heat in order to avoid the burn. 
8. Brush the pan with oil or butter, pour the batter into it. Cook it on each side for approximately 1 minute. 
9. Plate it and make your favourite topping and serve. You can also enjoy this pancake as it is or just with honey.  

Toppings:- Butter with honey, Apricot with honey, Mini pancake skewers with strawberry and banana, Mascarpone with raspberries. 

Ingredients (Salty)

1. Beetroot  - 140 grams / 1 + ½ cups
2. Yogurt   - 75 grams / (¼  cup + 1 tbsp)
3. Grated Ginger   - 1 tsp
4. Butter   - 80 grams / (¼  cup + 2 tbsp)
5. Honey - ½ tbsp
6. Milk  - 100 ml  / (¼  cup + 2 tbsp)
7. Cumin seeds / powder - 1 tsp              
8. Flour    - 150 grams / 1 cup    (Wheat or All purpose flour)
9. Grated Coconut  - 15 grams / 3 tbsp (Optional)
10. Eggs   - 2 large
11. Baking powder   - 1/2 tbsp
12. Salt    - 7 grams / (2 + ¼  tsp)
13. Raisins   - 25 grams / 2 tbsp (Optional)

Method 

1. Grate the beetroot and blend it into a puree. If you wish to the grated one you can use the same.
2. Keep your eggs and yogurt in room temperature. Keep the melted butter ready and make sure you do not melt the butter for longer. Keep an eye on it. You can also use oil instead of butter.
3. Measure all the dry ingredients like flour, baking powder, salt and cumin seeds then keep it aside.
4. Take a bowl, add the eggs. Beat it in medium speed for 1 minute in your hand blender. If you do not have hand blender then use your Mixer. The egg mixture should be nice foamy and frothy.
5. Then add yogurt, beetroot, butter, grated coconut ( Also can use either coconut powder or coconut milk 50 ml), grated ginger, honey, raisins and half of the dry ingredients mixture. Now using a fork or wooden spoon mix it gently until half way mixed.
6. Then add the remaining dry ingredients and mix gently until all well combined. Do not mix your batter harshly or over mix. Keep this batter aside and let it rest for 15-20 minutes. 
7. Then heat a non stick or heavy bottomed iron pan in a medium heat. It is very important to cook your pancakes in medium to low heat in order to avoid the burn. 
8. Brush the pan with oil or butter, pour the batter into it. Cook it on each side for approximately 1 minute. 
9. Plate it with your favourite topping and serve. 

Toppings:-  Salad leaves with Balsamic vinegar, Stirred garlic mushroom with salad leaves, Yogurt mixed with cucumber.  

Tips 

1. The ingredients which is specified optional are not necessary to use. 
2. If you feel your pancake batter is thick you can dilute it using milk little bit at a time.
3. Try to use melted butter all the time for your pancakes which gives you better texture.
4. This batter can also used for making Waffles as well.
5. This batter can be prepared previous day night and store it in refrigerator. Keep the batter outside at least an hour before and then use it. 
6. The flour type 1050 (wheat) and type 550 (all purpose flour) can be used.
7. This pancake takes little longer to cook than the normal pancake timing.

Have a happy meal !!!😊


 For any doubts and questions post it in the comment section below.