Beetroot pancakes

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Recipe by:   Mariana Esterhuizen
Serves:   12 pancakes
Prep time:   20 minutes plus resting time
Cooking Instructions

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