Side Dishes Starters/Snacks Lunch/Dinner Breakfast Beetroot and Feta Pancakes with Dill Cream
Serves : 4 (Makes 12)
Preparation Time: 15 minutes
Cooking Time: 1 hour
Ingredients
- 200g cooked beetroot, roughly chopped
- 100ml semi skimmed milk
- 125g self-raising flour
- ½ tsp bicarbonate of soda
- Sea salt and freshly ground black pepper
- 1 egg
- 30g melted butter
- 1 tbsp vegetable oil
- 150g feta cheese, crumbled
- 100ml sour cream
- 2 tbsp finely chopped dill
Nutrition
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Method
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Place the beetroot into a blender or processor with the milk and blitz to a puree until smooth.
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Tip the flour and bicarbonate of soda into a large bowl. Season with salt and black pepper then make a well in the centre.
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Crack the egg into the well and pour in the beetroot milk. Whisk together, starting in the centre and working out until you have a smooth batter.
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Stir in the melted butter and the pureed beetroot and whisk until smooth. Fold in two thirds of the crumbled feta cheese.
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Heat a medium frying pan until hot. Add a little oil, swirl around then tip out into a heatproof bowl. Add large spoonfuls of batter to the pan, leaving a little space between them.
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Cook for 1-2 minutes until just set, then flip over. Cook on the other side for 30 seconds until just set.
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Remove and place onto a plate to keep warm. Repeat with the remaining oil and batter until you have a stack of 12 pancakes.
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Fold ¾ of the chopped dill into the sour cream.
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Divide the pancakes between 4 plates, piling them up in a stack, then top with the remaining feta cheese, a dollop of dill cream and the last of the chopped dill.
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Serve straightaway.
