in Dessert Recipes

Pancakes with beetroot syrup

updated

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Ingredients for 1 servings:

  • 300 g flour
  • 50 g butter, melted
  • 4 m.-sized eggs
  • 200 ml buttermilk
  • 200 ml milk
  • 3 tbsp beet syrup
  • 1 tsp cinnamon powder
  • 1 pinch of salt
  • Butter for baking the pancakes
  • Beet syrup for decoration

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Whisk together the eggs, buttermilk, milk, 2-3 tablespoons of sugar beet syrup (to taste!), and cinnamon with the cooled, melted butter until creamy. Now stir in the flour and a pinch of salt. Stir until you have a nice, lump-free, runny batter. Let the batter rest briefly. Heat a small frying pan over medium heat. Melt a little butter in it and add half a ladleful of batter to the center of the pan. Brown for 2-3 minutes on each side. Serve drizzled with a little sugar beet syrup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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