Rating: 3.7 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

This is a simple and tasty variation on a South African dessert favorite, pancakes with cinnamon sugar. The beet adds a delicious natural sweetness and flavor, and the resulting red color makes this a delight to present to the table.

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Recipe Summary test

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
4
Yield:
8 pancakes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a blender or food processor, pulse the cooked beet, flour, milk, egg, vegetable oil, and vinegar until smooth. Pour the batter into a bowl and set aside for 30 minutes. Combine the cinnamon with the sugar and mix well.

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  • Heat an oiled non-stick skillet over medium heat. Pour in enough batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the pancake over, and continue cooking until lightly golden on the other side. Place the pancake onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the pancakes from sticking.

  • Sprinkle the cinnamon sugar over the pancakes. Roll up the pancakes and serve with the orange quarters.

Cook's Note

In South Africa, we call these "pancakes," though they differ a lot from those in the United States. Ours are very thin, and about 25 cm (10 inches) in diameter--similar to French crepes. You may substitute lemon juice for the vinegar, if you prefer.

Nutrition Facts

292 calories; protein 7.9g; carbohydrates 52.6g; fat 6.2g; cholesterol 45.8mg; sodium 60.4mg. Full Nutrition
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Reviews (10)

Most helpful positive review

Rating: 5 stars
03/09/2011
Gorgeous crepes that work well for savory or sweet. I used balsamic vinegar and needed to add extra milk to thin the batter. I added salt to the batter after tasting the first crepe. For the sweet crepes I used oranges, apples Grand Marnier, honey, walnuts, vanilla, cinnamon and Greek yogurt, all mixed together and rolled cigar style. For the savory crepes I cooked Russian banana potatoes with shallots and tarragon. I made a thin dressing of Greek yogurt, milk, honey, and Dijon style mustard. I filled the crepes with arugula, potatoes, feta, chopped pistachios and a drizzle of dressing. I used an open envelope style to showcase the ingredients and pooled more dressing on the side. Both ways were wonderful. I got 6 - 9 inch crepes from this recipe. Thanks cultmovieguy! Read More
(27)

Most helpful critical review

Rating: 3 stars
08/08/2011
The idea is fine but mine was really runny and ended up being somewhere between a crepe and pancake. Read More
(8)
10 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/09/2011
Gorgeous crepes that work well for savory or sweet. I used balsamic vinegar and needed to add extra milk to thin the batter. I added salt to the batter after tasting the first crepe. For the sweet crepes I used oranges, apples Grand Marnier, honey, walnuts, vanilla, cinnamon and Greek yogurt, all mixed together and rolled cigar style. For the savory crepes I cooked Russian banana potatoes with shallots and tarragon. I made a thin dressing of Greek yogurt, milk, honey, and Dijon style mustard. I filled the crepes with arugula, potatoes, feta, chopped pistachios and a drizzle of dressing. I used an open envelope style to showcase the ingredients and pooled more dressing on the side. Both ways were wonderful. I got 6 - 9 inch crepes from this recipe. Thanks cultmovieguy! Read More
(27)
Rating: 5 stars
02/23/2011
I tweaked this. I didn't cook the beet just blended in with the soy milk then added whole wheat flour egg oil and vinegar. After cooking I rolled some of the oranges right into the pancakes. These were sweet enough that I felt the cinnamon sugar mix was not needed! Next time I will add the cinnamon into the batter. This is a great recipe and I will be making these again with my tweaks! Read More
(17)
Rating: 5 stars
03/03/2011
I didn't read ur recipe till the end so I squeezed the oranges in the batter...but it came out very good served them with plum jam and also I grated the beetroot and cooked for 10mins in oven Read More
(11)
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Rating: 3 stars
08/08/2011
The idea is fine but mine was really runny and ended up being somewhere between a crepe and pancake. Read More
(8)
Rating: 3 stars
07/03/2011
Pretty bland. If I could taste anything it was the flour. On the plus side they are very pretty. Read More
(8)
Rating: 1 stars
01/17/2012
I did not care for this recipe. Read More
(3)
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Rating: 2 stars
06/19/2018
Thin crepes yes. Pancakes no. Batter very thin and tasteless. Just like a crepe. I converted the batter to someone else 's beet pancake recipe by adding Greek yogurt brown sugar baking powder and whole wheat flour. That turned out fantastic. Read More
Rating: 3 stars
12/27/2016
Prep time is not 15 minites!!! Takes at least 30 minutes to cook the beats and as mentioned another 30 minutes to leave the ingredients to sit while mixed. There's an hour gone and you are still hungry with not much satisfaction!!! Read More
Rating: 5 stars
02/03/2018
Loved it! Looked pretty in colour was tasty with just a hint of the earthyness of the beetroot. Making the batter in the blender is a genius idea. I used coconut milk (had nothing else at home) which worked perfectly. We ate them with bacon (and some with maple syrup too). Read More