Ingredients

• 3 medium beets, cooked and peeled
• 3 tablespoons milk
• 1 2/3 cups self-rising flour
• 1 teaspoon baking powder
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 3 large eggs
• 2 tablespoons butter
• about 1 1/2 cups (7 ounces) frozen mixed berries
• 2 tablespoons, divided blackcurrant jam (or any berry jam)
• 1/2 cup Greek yogurt

Equipment

• Immersion blender
• Large mixing bowl
• Whisk
• Large nonstick skillet
• Small saucepan
• Spatula

Instructions

1. Add the cooked beets and milk to a tall jug or bowl and blend with an immersion blender until completely smooth, so there are no lumps to give your pancakes a grainy texture.
2. Pour the beet puree into a large mixing bowl and add the self-rising flour, baking powder, maple syrup, vanilla, and eggs. Whisk until the batter is smooth and a bright, vivid purple, which means everything is evenly combined.
3. Melt a small knob of the butter in a large nonstick skillet over medium-low heat until it foams, which tells you the pan is hot enough to cook without scorching.
4. Spoon in 2 tablespoons of batter per pancake, cooking 3 or 4 at a time. Cook for 2 to 3 minutes until small bubbles form and the edges set, then flip and cook 1 minute more until cooked through.
5. Repeat with the remaining batter, adding a little more butter as needed. Keep finished pancakes warm on a plate in a low oven while you cook the rest.
6. Make a quick compote by simmering the frozen berries with 1 tablespoon of the jam in a small saucepan until bubbling and syrupy, about 5 to 10 minutes, stirring now and then.
7. In a small bowl, stir the remaining 1 tablespoon jam into the Greek yogurt until swirled. Stack the pancakes with dollops of the jammy yogurt and spoon the warm berry compote over the top.