Beetroot Pancake Recipe by Archana’s Kitchen


  • To begin making the Beetroot Pancakes recipe, wash the beetroot, peel the skin and cut into pieces.

  • Place the beetroot in a pressure cooker along with 2 tablespoons of water and pressure cook for 3 to 4 whistles. Turn off the heat and allow it to cool.

  • Once done, drain the water and allow it to cool. Add the cooked beetroot to mixer and pulse into smooth puree.

  • Now to the beetroot puree, add wheat flour, baking powder, egg, milk, oil and sugar. Blend everything into thick smooth batter.

  • Pour Beetroot Pancake batter into mixing bowl and keep aside for 10 minutes. Adjust the consistency adding little water if required.

  • Heat a pan or griddle and drizzle some oil, pour a ladle full of Beetroot Pancake Batter and do not spread. Cook in medium flame until it forms bubbles on top.

  • Carefully flip the Beetroot Pancake to the other side and cook for few seconds. Remove from pan and repeat for remaining batter.

  • Arrange Beetroot Pancakes in serving plate, dust some powdered sugar and garnish with fresh fruits.

  • Serve Beetroot Pancake Recipe along with some sliced fruits of your choice and a cup of Punjabi Style Espresso Coffee on the side for a weekend breakfast.

  • You can also add a Classic Grilled Tomato Cucumber Sandwich With Chutney to your breakfast meal.





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