Original sheet
Preparation details
Preparation time: 5 minutes
Cooking time 10 minutes:
Ingredients and method are taken from the original document.
Ingredients
- 125g plain flour
- 200g full-fat milk
- 20g Zuccato Red Beetroot
- 25g butter
- 15g sugar
- 2 eggs
- 6g baking powder
Zuccato Red Beetroot is blended with milk and incorporated into pancake batter with flour, eggs, butter, sugar and baking powder. The beetroot gives the preparation its characteristic colour without changing the classic pancake structure. After cooking in a pan, the recipe suggests serving the pancakes with maple syrup.
Method
Blend the beetroot with the milk.
Next, whisk the egg yolks, then pour in the melted butter and the milk with the beetroot.
Mix all the ingredients well.
Add the flour with the baking powder and continue to mix.
Separately, whisk the egg whites with the sugar until stiff, and once stiff, pour everything into the bowl with the rest of the ingredients.
Gently combine, then heat a lightly buttered pan, and using a ladle, pour part of the mixture and cook on both sides for about 2-3 minutes.
Serve with maple syrup.
