Rolled Beetroot Pancakes


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Rolled Beetroot Pancakes
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Looking for a tasty new vegetarian appetizer? Try to prepare these colorful rolled beetroot pancakes that could be served also as a tasty brunch finger food.

For the pancakes
For the filling
Info box
  • Preparation time
  • Cooking time
  • Recipe category Appetizer
  • Recipe yield 8

How to make a tasty rolled beetroot pancake

  • Put the beetroot, milk  and  egg whites into a food processor and blend until combined.
  • Add the flour and salt and blend until smooth.
  • Lightly oil a pancake or frying pan and heat until smoking hot.
  • Add enough batter to coat the base.
  • Cook until set, then turn over and cook for another 50 seconds.
  • Remove from the pan and repeat with the remaining batter, greasing the pan between each pancake.
  • Slide the cooked pancakes onto a plate, layering up the pancakes with non-stick baking paper, so they don't stick together.
  • Leave to cool completely.
  • Spread the beetroot pancakes with the cream cheese and sprinkle with chives.
  • Place on a sheet of cling film and roll up the pancakes tightly in the cling film, twisting both ends to seal.
  • Chill for at least 30 minutes.
  • Cut each pancake into 4-5 pieces and sprinkle with black pepper.
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