Recipe by: | Mariana Esterhuizen |
Serves: | 12 pancakes |
Prep time: | 20 minutes plus resting time |
In a processor, blend beetroot, flour, milk, eggs and oil until smooth.
Pour in a bowl and leave to rest for at least an hour.
Use a non-stick frying pan to make thin pancakes.
Mix cinnamon and sugar and sprinkle over pancakes before rolling and serve with orange quarters.
Wine: Woolworths Rhine Riesling 2004
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