How To Make Beetroot And Feta Pancakes

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Enlarge You may question making pancakes from feta and beetroot, but trust us - it's delicious! In this episode of our Tasty Tenner episode cook Tess Ward shows you how to whip up this tasty and cheap dish that is perfect for any time of year, not just pancake day.

2 Eggs250 g Plain White Flower1 tsp Baking Powder2 tsp Cumin1 Large Bulb of Coarsely Grated Beetroot1 Clove of Pureed Garlic200 g Crumbled Feta Cheese300 ml Milk2 tbsp Olive OilButter To Serve100 g Unsalted Butter at Room Temperature1 Lime3 tbsp Chopped Parsley1/2 Clove of Garlic1 tsp Salt1/2 tsp Chilli PowderParsleyRocketLemon Juice

Place your softened butter, 1 tbsp of chopped parsley, the chilli powder and salt, half a garlic clove into a food processor. Grate in the zest of 1 lime and the juice and blitz until all the ingredients are combined. Scoop the butter mixture into the middle of a sheet of cling film and Pull one side of the cling film over the other to cover the butter and then roll into a sausage shape. Pop into the freezer while you make up the pancakes.

Grate your beetroot into a large bowl. Crush a garlic clove on a chopping board and add a pinch of sea salt. Using the side of your knife crush the garlic clove into the salt to create a puree. Place into your bowl of beetroot.

Pour your flour into a large bowl and crack in the two eggs. Add in the beetroot and garlic and mix. Pour in the milk and add 3 tsp of baking powder and 2 tsp of cumin. Stir until all the ingredients are well combined. Next stir through 2 tbsp of chopped parsley and 200g of crumbled feta cheese.

Add some oil to a hot pan and leave to heat, you want your batter to sizzle as it hits the pan. Spoon in one heaped tablespoon of the batter for each pancake. Do not overcrowd the pan. When you can see the pancakes have hardened to two thirds of the way up flip them over. Continue in the same way until you have cooked all your pancakes.

Remove your lime butter from the freezer, cut it into chunks and put them over your pancakes. Garnish with a little rocket and parsley tossed in olive oil and lemon juice.

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