Red Velvet Heart Beet Pancakes

Red Velvet Heart Beet Pancakes

Deliciously fluffy American style pancakes get the Red Velvet treatment with the addition of sweet cooked beetroot –perfect for sharing with that special someone.


10 mins


20 mins



  • 3 small roasted beetroot, peeled and chopped (about 175g in total)
  • 50ml milk
  • 3 medium eggs, beaten
  • Lyle's Golden Syrup Tin 2 tbsp
  • 200g self-raising flour
  • 1 tsp Dr Oetker Baking Powder
  • 2 tbsp. rapeseed oil for frying


  • 75g cream cheese
  • 1/2 tsp vanilla extract
  • 4 tbsp. Lyle’s Golden Syrup


  • 4 heart shaped heat-proof rings measuring around 9cm wide and 8cm long

Red Velvet Heart Beet Pancakes


  1. Place the beetroot in a bowl along with the milk and blend with a hand blender/blender until perfectly smooth. Add the Lyle’s Golden Syrup and beaten eggs, whisking well. Sieve in flour and baking powder until smooth.
  2. Oil your heart shaped rings and add a little oil to a heated frying pan. Place the rings in the pan and spoon some of the mixture in. Nudge the batter around to fill in all of the ring – don't be tempted to overfill.
  3. Gently cook for 3-4 minutes until just set, then carefully remove the rings. Turn the pancakes over and cook for another 2-3 minutes or until cooked through. Keep warm whilst you cook the remaining pancakes.
  4. Meanwhile, combine the cream cheese with the vanilla extract and 1 tbsp. of the Golden Syrup and beat well.
  5. To serve, place two hearts on each warmed plate, add a spoonful of the cream cheese mixture and then drizzle with the remaining Golden Syrup.


You can use ready cooked fresh, vac-packed beetroot in natural juices for this dish if you don't have the time to roast your own beetroot. The resulting colour will be a little less vibrant but the flavour will still be great.