Instructions

1. Preheat the oven to 200c / 400f. Peel two small beets and chop each one into 4 or 6 pieces. Place the chopped beetroot in a baking dish, together with a couple of tablespoons of cold water. Cover the dish with a lid or foil and bake in the oven for 20-30 minutes until they are cooked through. Check the beetroot a couple of times, adding more water so that they don’t dry out.
2. Meanwhile measure out the other ingredients. Add the flour and baking powder to a large bowl. In a separate bowl or jug mix together the eggs, honey and vanilla extract.
3. Once the beetroot are cooked through, transfer them to a blender. Add the milk and blitz until the beets are completely blended with the milk and you have a puree consistency. Add this puree to the egg mixture and whisk until combined.
4. Finally, add this mixture to the flour and baking powder. Mix with a hand whisk until you have a classic pancake batter consistency.
5. Melt some butter or oil in a frying pan over a low heat. Add some of the batter (the amount will depend on how thick or thin you want your pancakes to be) and cook for 2-3 minutes either side for thick pancakes or 1-2 minutes either side for crepes.
6. To make the drizzle simply mix together the cream cheese, plain yogurt, milk and vanilla extract. You can either drizzle this on top of the pancakes or serve as a scoop on the side.