Beetroot pancakes with eggs, bacon and maple syrup recipe

A savoury way to serve pancakes, with beetroot batter, crisp rashers of smoky streaked bacon, fried eggs and a drizzle of maple syrup to finish.

Makes 12 small pancakes. 

Ingredients

To serve

Details

  • Cuisine: English
  • Recipe Type: Breakfast
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. Place all the pancake 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.

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