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Home > Our Recipes > Pink sweet pancakes

Pink sweet pancakes

Sweet pink pancakes with beetroot and a savoury twist, a beautiful and fun recipe.

4
30'

Ingredients

  • 1 cup full fat milk

  • 3 eggs

  • 1 cup finely grinded oats

  • 1 ½ cups boiled beetroot, cut into 1cm pieces

  • 1 tbs baking powder

  • 1 cup Raspberries or blueberries or both

  • 3 tablespoons Maille Dijon Honey mustard for the classic option or Maille rosemary honey mustard for the gourmet option

  • Icing sugar for sprinkling

Instructions

  1. Place the beetroot, milk, eggs, oats, baking powder and 1 tablespoon of Maille Dijon honey mustard into a blender and blend until smooth.

  2. In a non-stick skillet panfry the pancakes for 4 minutes on both sides on medium heat until golden brown on the edges.

  3. Serve with berries and drizzle with the remaining Maille Dijon honey mustard and sprinkle with icing sugar

Cook Other Flavors

Spring Salad and Vinaigrette