Beetroot pancakes with eggs, bacon and maple syrup recipe

• 250 g (8.8oz) plain cooked (vacuum packed) beetroot, drained
• 225 g (7.9oz) plain flour
• 2 large eggs, lightly beaten
• 30 fl oz (852.4ml) butter, melted & cooled
• 1 tbsp baking powder
• 1 pinch salt
• 1 tsp sugar
• 300 ml (10.6fl oz) milk
• 1 cup sunflower oil for shallow frying
• 12 rashers smoked streaky bacon, cooked crisply
• 1 cup Maple syrup, to taste
• 4 eggs, fried

1. Place all the pancake ingredients in a food processor and blitz until smooth.
2. Heat a little oil in a large frying pan.
3. Pour ladles of the batter into the pan and cook until you start to see little bubbles on the surface - this will take a minute or two.
4. Using a fish slice flip over the pancakes and cook for a further minute or so.
5. Transfer to a warm plate and cover tightly with foil.
6. Continue until you have used all the batter.
7. Serve hot with the eggs, bacon and plenty of maple syrup.

beetroot, flour, eggs, butter, baking powder, salt, sugar, milk, sunflower oil, rashers, maple syrup, eggs

Taken from www.lovefood.com/guide/recipes/19447/beetroot-pancakes-with-eggs-bacon-and-maple-syrup-recipe (may not work)