- 150 g Flour
- 50 g Cornflour
- 1/2 L Milk
- 3 Egg
- 1 Cooked beetroot
- 1 pinch Cell
- Icing sugar
- Granulated sugar
- Cut the beet into pieces. Spend it in the juicer to collect the juice.
- Mix the flour, cornflour and salt in a bowl, then whisk with milk. Add the eggs, one by one, and mix well.
- Add 1 or 2 tbsp. tablespoons of beet juice, until the desired color is obtained. Cook the pancakes in a lightly buttered pan.
- Stack the pancakes as you go on a plate. Serve with icing sugar or powdered sugar and lime juice.