Treat yourself and the family with this delicious Beetroot Pancakes with Eggs, Smoked Bacon & Maple Syrup recipe, plus discover many other easy recipes at 24/7 Mom.
Beetroot Pancakes with Eggs, Smoked Bacon & Maple Syrup
- 8.8 oz plain cooked (vacuum packed) beetroot (drained)
- 7.9 oz plain flour
- 2 large eggs (lightly beaten)
- 1 oz butter (melted & cooled)
- 1 tbsp baking powder
- pinch salt
- 1 tsp sugar
- 10.1 fl oz milk
- sunflower oil (for shallow frying)
To serve:
- 12 rashers smoked streaky bacon (cooked crispy)
- maple syrup (to taste)
- 4 eggs (fried)
- Place all the ingredients in a food processor and blitz until smooth.
- 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.
- 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.
- Serve hot with the eggs, bacon and plenty of maple syrup.
