DessertUkrainian

Beetroot Pancakes

Name: Beetroot Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 3 Beetroot; 50 ml Milk; 200g Self-raising Flour; 1 tsp Baking Powder; 2 tablespoons Maple Syrup; 1/2 teaspoon Vanilla Extract; 3 Egg; 25g Butter; 200g Frozen Mixed Berries; 2 tablespoons Blackcurrant Jam; 100g Greek Yogurt

Beetroot Pancakes is a classic Ukrainian dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully baked or prepared featuring Beetroot, Milk, Self-raising Flour, Baking Powder, Maple Syrup, Vanilla Extract, Egg, Butter, Frozen Mixed Berries, Blackcurrant Jam and Greek Yogurt, the components balance delicate sweetness and satisfying texture.

Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.

If you enjoy authentic Ukrainian cooking, be sure to also explore our recipe for Beetroot Latkes.

Rate this recipe

Be the first to rate

0 likes

Ingredients

Beetroot3
Milk50 ml
Self-raising Flour200g
Baking Powder1 tsp
Maple Syrup2 tablespoons
Vanilla Extract1/2 teaspoon
Egg3
Butter25g
Frozen Mixed Berries200g
Blackcurrant Jam2 tablespoons
Greek Yogurt100g

Step-by-Step Instructions

10 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🥄 Mix

Put the beetroot in a jug with the milk and blend with a stick blender until smooth.

Step 2🥄 Mix

Pour into a bowl with the rest of the pancake ingredients and whisk until smooth and vibrant purple.

Step 3🍲 Simmer

Put a small knob of butter in a large non-stick frying pan and heat over a medium-low heat until melted and foamy.

Step 4

Now create 3 or 4 pancakes each made from 2 tbsp of the batter.

Step 5⏱️ 2-3 mins

Cook for 2-3 mins then flip over and cook for a further minute until cooked through.

Step 6

Repeat with any remaining batter.

Step 7

Heat oven to lowest setting and keep the pancakes warm in there until needed.

Step 8✨ Serve⏱️ 5-10 mins

Serve with your favourite pancake toppings or make a simple compote by simmering frozen berries in with 1 tbsp blackcurrant jam until bubbling and syrupy (about 5-10 mins).

Step 9🥄 Mix

In a small bowl stir together the remaining jam and the yogurt.

Step 10

Stack the cooked pancakes with the yogurt and pour the warm berry compote over the top.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Beetroot Pancakes carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

Recipe Feedback & Reviews

Have you tried making this recipe? Share your experience, modifications, or tips with fellow cooks!

Please log in to leave feedback on this recipe.

Community Feedback (0)

No feedback yet. Be the first to share how this recipe turned out!