Savoury Pancakes with Beetroot

Name: Savoury Pancakes with Beetroot
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: European, British
Ingredients: 1 tbsp olive oil; 1/4 cup (25g) plain flour; 1 egg; 1/3 cup (75ml) milk; Salt and black pepper, to season; 1/2 leek, sliced; 75g beetroot, diced thickly; 1 cup (30g) spinach; 1/2 tbsp balsamic vinegar; Mint, to garnish

7 steps

Prep:5minCook:10min

Updated at: Wed, 27 Nov 2024 07:14:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories188.7 kcal (9%)

Total Fat10.8 g (15%)

Carbs16.8 g (6%)

Sugars4.4 g (5%)

Protein6.4 g (13%)

Sodium464.6 mg (23%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 Tbspolive oil

⅓ cupmilk

0.5leek

75gbeetroot

1 cupspinach

½ Tbspbalsamic vinegar

mint

to garnish

Instructions

Step 1

Combine flour and salt in a large bowl. Crack in the egg and pour in the milk. Whisk until you have a smooth batter.

Step 2

Heat oil in a frying pan. Add the leek and fry until soft.

Step 3

Add the beetroot and vinegar, cook until reduced.

Step 4

Add in spinach and wilt, then set aside.

Step 5

Heat oil in a frying pan. Add batter to its centre and tilt the pan so the batter spreads thinly around the pan. Cook without disturbing for about 30 seconds.

Step 6

Flip the pancake and cook for another 30 seconds, then set aside. Repeat with remaining batter.

Step 7

Serve veggies over one half of the cooked pancake, flipping it over in half to cover the veggies. Garnish with mint leaves, if desired.