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Beetroot, Berry and Quark Pancakes
Looking for an extra special brunch recipe? Our beetroot pancakes look almost too good eat, but they taste even better.
Strain the beetroot and pat dry on kitchen paper.
In a food processor blend the beets with a little of the milk to get a smooth puree add the honey and blitz until fully incorporated.
Sieve the flour and salt together.
Beat the eggs.
Make a well in the centre of the dry ingredients and add the eggs and the puree.
Gradually mix to achieve a smooth thickish batter adding a little more milk if it’s too thick.
Heat a griddle or frying pan if you don’t have a griddle and brush lightly with oil. Using a large spoon pour the batter onto the griddle to form rounds. Cook slowly until bubbles start to appear in the rounds and they are golden brown on the bottom. Turn over and leave for about a minute then remove and place on a wire cooling tray. Repeat the process until all the mix is used.
For the topping, blend half the berries with 25g icing sugar to make a coulis.
Mix the quark with 25g icing sugar and vanilla seeds.
To serve stack the pancakes and top with a generous dollop of quark, mixed berries and drizzle with coulis.
For the best texture let your mix rest for 30 minutes before cooking to allow gluten in flour to rest.
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