SWEET BEETROOT PANCAKES

This wonderful eighteenth-century sweet pancake is based on a recipe ‘To make a pink coloured pancake’ from the 1787 edition of Elizabeth Raffald’s The Experienced English Housekeeper (1769). The author recommends garnishing these with ‘green sweetmeats, preserved apricots or green sprigs of myrtle – it is a pretty corner-dish for either dinner or supper.’ Alternatively, try serving it as a pudding with this lovely orange cream – it’s delicious.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Begin by making the clarified butter: slowly melt 85g/3oz butter in a heavy-bottomed saucepan over a very low heat. Once it has melted, gently simmer for 15 minutes, then strain through a muslin-lined sieve to remove any froth or sediment, taking care to leave any milky liquid at the bottom of the pan. This will be more than enough but it keeps well in the fridge.

Step 2

Whisk the orange zest and icing sugar into the crème fraîche in a bowl before adding the Grand Marnier. Whisk until thick, then chill, covered, until needed.

Step 3

Place the beetroot in a blender and process until it forms a paste. Add the flour, sugar and nutmeg. Whizz to blend, then gradually add the egg yolks, followed by the double cream and brandy. Whizz or beat thoroughly.

Step 4

Set a non-stick frying pan over a medium-low heat. Add 3 spoonfuls of clarified butter. As soon as it is hot, drop 4 small spoonfuls of the beetroot batter into the hot pan so that they look like burgundy blinis. Cook for about 2 minutes, taking care that they don’t catch as they burn easily. As soon as they begin to form bubbles, flip them over and cook for another minute or two, then transfer to a warm plate.

Step 5

If necessary, wipe out the pan. Add a little more butter, then repeat the process until you have 16 small pancakes. Serve warm, sprinkled with caster sugar and accompanied by the orange cream.