Steps
- Blend 3 small chopped cooked beets with 50ml of milk until smooth. Whisk in 200g of self-rising flour, 1 teaspoon of baking powder, and 2 tablespoons of maple syrup.
- Whisk in ½ teaspoon of vanilla extract, 3 eggs, and 25g of melted butter. Heat a lightly buttered nonstick skillet over medium-low heat.
- Cook 2-tablespoon portions for 2-3 minutes, then flip for 1 minute, until cooked through; repeat.
- Meanwhile, simmer 200g of frozen mixed berries with half of 2 tablespoons of blackcurrant jam for 5-10 minutes, until syrupy. Mix the remaining jam with 100g of Greek yogurt.
- Layer the pancakes with the blackcurrant yogurt and spoon the warm compote over the top.