Chioggia beetroot pancakes

For the topping:
2 chioggia (or other type) beetroot
1tbsp olive oil
1/2tbsp lime juice
1/2tbsp honey
For the pancakes:
200g beetroot tops (or spinach / chard)
50g self-raising flour
50g buckwheat flour
1tsp baking flour
1tsp ground cumin
1 egg
150ml milk
4-5 spring onions
1 chilli
1tbsp olive oil
  • Put the flours and cumin in a large bowl/jug and break in the egg. Whisk to a batter with the milk
  • Finely chop the chilli and spring onion and add to the jug
  • Wilt the beetroot tops in a vegetable steamer for a few minutes and squeeze out any excess liquid
  • Chop the greens and add to the jug. Season well
  • Meanwhile grate/spirulize the beetroot and toss with the lime juice, olive oil and honey. Season well
  • Heat a frying pan with a little olive oil
  • Make the pancakes by putting tbsp. dollops into the frying pan
  • Cook for a couple of minutes on each side before turning over
Original Source: 

Izzy Silvester