Beetroot pancakes with eggs, bacon and maple syrup recipe Recipe

Name: Beetroot pancakes with eggs, bacon and maple syrup recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g (8.8oz) plain cooked (vacuum packed) beetroot, drained; 225 g (7.9oz) plain flour; 2 large eggs, lightly beaten; 30 fl oz (852.4ml) butter, melted & cooled; 1 tbsp baking powder; 1 pinch salt; 1 tsp sugar; 300 ml (10.6fl oz) milk; 1 cup sunflower oil for shallow frying; 12 rashers smoked streaky bacon, cooked crisply; 1 cup Maple syrup, to taste; 4 eggs, fried

Servings: persons

250 g (8.8oz) plain cooked (vacuum packed) beetroot, drained
225 g (7.9oz) plain flour
2 large eggs, lightly beaten
30 fl oz (852.4ml) butter, melted & cooled
1 tbsp baking powder
1 pinch salt
1 tsp sugar
300 ml (10.6fl oz) milk
1 cup sunflower oil for shallow frying
12 rashers smoked streaky bacon, cooked crisply
1 cup Maple syrup, to taste
4 eggs, fried

1
Place all the pancake ingredients in a food processor and blitz until smooth.
2
Heat a little oil in a large frying pan.
3
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.
4
Using a fish slice flip over the pancakes and cook for a further minute or so.
5
Transfer to a warm plate and cover tightly with foil.
6
Continue until you have used all the batter.
7
Serve hot with the eggs, bacon and plenty of maple syrup.

7980

kcal

Calories

782

Fat

114

Carbs

158

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 250 g (8.8oz) plain cooked (vacuum packed) beetroot, drained, 225 g (7.9oz) plain flour, 2 large eggs, lightly beaten, 30 fl oz (852.4ml) butter, melted & cooled, and more.

Yes, Beetroot pancakes with eggs, bacon and maple syrup recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Beetroot pancakes with eggs, bacon and maple syrup recipe

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