Instruction

• step 1 Put the beetroot in a jug with the milk and blend with a stick blender until smooth
• Pour into a bowl with the rest of the pancake ingredients and whisk until smooth and vibrant purple
• step 2 Put a small knob of butter in a large non-stick frying pan and heat over a medium-low heat until melted and foamy
• Now create 3 or 4 pancakes each made from 2 tbsp of the batter
• Cook for 2-3 mins then flip over and cook for a further minute until cooked through
• Repeat with any remaining batter
• Heat oven to lowest setting and keep the pancakes warm in there until needed
• step 3 Serve with your favourite pancake toppings or make a simple compote by simmering frozen berries in with 1 tbsp blackcurrant jam until bubbling and syrupy (about 5-10 mins)
• In a small bowl stir together the remaining jam and the yogurt
• Stack the cooked pancakes with the yogurt and pour the warm berry compote over the top