Prep
10 minsBake
20 minsServes
Difficulty
Easy
About
Deliciously fluffy American style pancakes get the Red Velvet treatment with the addition of sweet cooked beetroot –perfect for sharing with that special someone.
Watch video instructions or scroll for step-by-step
Instructions
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.
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.
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.
Meanwhile, combine the cream cheese with the vanilla extract and 1 tbsp. of the Golden Syrup and beat well.
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.
Pro tip
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.
Ingredients
1
FOR THE PANCAKES
Beetroot
Roasted, peeled and chopped
Milk
Medium eggs
beaten
Lyle’s Golden Syrup
Self raising flour
Baking powder
Baking powder
for frying
FOR SERVING
Cream cheese
Vanilla Extract
Lyle’s Golden Syrup
YOU WILL NEED
Heart shaped heat-proof rings
9cm wide, 8cm long
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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