Red Velvet Pancakes by Sandhya’s Kitchen

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We’ve teamed up with Sandhya’s Kitchen for Pancake Day to create the perfect pancake recipe. Beautifully styled on our Natural Canvas collection, this recipe is eye-catching, delicious and full of nutrients from the beetroot used. Surprise your family with these red velvet pancakes this Pancake Day.

Makes: 12 pancakes
Cooking time: 3 minutes per pancake.

135g Plain Flour
150g Cooked Beetroot (3 medium sized beetroot)
10g Baking Powder (2 tsp approx)
3g Salt (1/2 tsp approx)
3 Tsp Caster Sugar
130ml Milk
2 Tsp of Sunflower/Olive Oil
1 Slightly Beaten Large Egg
1 Tsp Vanilla Extract
Butter for greasing

Cream Cheese Glaze:
180g Cream Cheese
1 Cup Icing Sugar
1 Tsp Vanilla Extract
1 Tbsp Milk (if required)

Toppings (optional):
Mint leaves

• To prepare the cream cheese glaze, beat the cream cheese, icing sugar, and vanilla extract in a bowl until smooth. Thin the consistency with a tbsp of milk if needed and set it aside
• For the pancakes, sift the flour, baking powder, caster sugar and salt together
• Blend the cooked beetroot and milk until you get a smooth puree. Then mix the beetroot and milk puree with the oil, vanilla extract and lightly beaten egg
• Add the wet ingredients to dry gradually and whisk
• Heat a non-stick pan on a low heat and add the butter
• Pour 2 small ladles of the batter into the pan
• When the bubbles begin to appear (approx 2 minutes after), flip the pancake and cook for another 1 minute
• Repeat the process until all of the batter is used up. Keep the pancakes warm by stacking them in an oven (heated on the lowest setting)
• Finally, stack the pancakes and top them with the cream cheese glaze and berries.


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