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

• 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

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.