Dessert

Pink Pancakes

  • Difficulty: Easy
  • Servings: 2
  • Prep Time: 20 min
  • Cook Time: 10 min
Pink pancakes just do it better, we don't make the rules
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Ingredients

Shopping List
  • 135g self raising flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp caster sugar
  • 80ml milk
  • 50ml beetroot juice
  • 1 large egg slightly beaten
  • 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking to serve
  • Maple syrup
  • Butter
  • 150g raspberries
  • WHIPPING CREAM INGREDIENTS:
  • 200ml whipping cream
  • 100ml coconut yoghurt
  • 50ml Baileys Deliciously light
  • 1 tbsp icing sugar
Allergies
  • Dairy
  • Gluten

Directions

  • STEP ONE
    Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk, beetroot juice and egg, then whisk in the melted butter.
  • STEP TWO
    Pour the milk mixture into the flour mixture and, using a fork beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
  • STEP THREE
    Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time).
  • STEP FOUR
    It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm thick. Repeat until the batter is used up.
  • STEP FIVE
    You can keep the pancakes warm in low oven but they taste best fresh out of the pan.
  • STEP SIX
    Whip 200ml whipping cream until it starts to thicken. Add 100ml coconut yoghurt, 50ml Baileys and sift in 1 tbsp icing sugar.
  • STEP SEVEN
    Whisk further till you get a soft spooning consistency that holds its shape. Dollop onto pancakes and top with raspberries.

Directions

  • STEP ONE
    Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk, beetroot juice and egg, then whisk in the melted butter.
  • STEP TWO
    Pour the milk mixture into the flour mixture and, using a fork beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
  • STEP THREE
    Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time).
  • STEP FOUR
    It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm thick. Repeat until the batter is used up.
  • STEP FIVE
    You can keep the pancakes warm in low oven but they taste best fresh out of the pan.
  • STEP SIX
    Whip 200ml whipping cream until it starts to thicken. Add 100ml coconut yoghurt, 50ml Baileys and sift in 1 tbsp icing sugar.
  • STEP SEVEN
    Whisk further till you get a soft spooning consistency that holds its shape. Dollop onto pancakes and top with raspberries.

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