Ingredients 1 large beetroot (or two small), peeled and chopped into 2 cm pieces
1 cup SR Flour
1 tbsn raw sugar
1 tspn cinnamon
Pinch of salt
3/4 cup milk
Place beetroot into a microwave safe bowl, cover with a little water and either pop a plate over the top of your bowl or seal with cling wrap. Cook until soft. If there is any water left over, set aside to add into the mix instead of some of the milk.
Either use a potato masher or process cooked beetroot in a food processor/blender. It needs to be broken up into small pieces, not turned to total mush, you want to see those pretty little ruby gems. Set aside.
Place flour, sugar, cinnamon and salt into a mixing bowl and stir to combine.
Whisk your milk (plus beetroot water if desired) and egg together. Add beetroot and mix.
Add to flour mix and whisk until combined.
Pour tablespoons of batter onto a non stick pre-heated frying pan on a medium heat and cook until bubbles form. Flip, and cook other side. (Grease your frying pan with butter if you don’t have a non-stick pan).