Beetroot Pancakes with Eggs Smoked Bacon & Maple

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    Beetroot Pancakes with Eggs, Smoked Bacon & Maple Syrup is a great family breakfast recipe.
    Beetroot Pancakes with Eggs Smoked Bacon & Maple

    Serves 4 
    Makes 12 small pancakes 
    Preparation time: 5 minutes 
    Cooking time: 15 minutes 

    • 250g plain cooked (vacuum packed) beetroot, drained
    • 225g plain flour
    • 2 large eggs, lightly beaten
    • 30g butter, melted & cooled
    • 1tbsp baking powder
    • Pinch salt
    • 1 tsp sugar
    • 300ml milk
    • Sunflower oil for shallow frying

    To serve
    12 rashers smoked streaky bacon, cooked crisply Maple syrup, to taste 4 eggs, fried

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

    Recipe  from
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