Rainbow pancakes with kale salad

Ingredients

• 3 mediumlocally grown rainbow carrots
• 1 mediumlocally grown beetroot
• 4 mediumeggs
• 8 tbspplain flour
• 7 tbspmild oil
• 6 stalkslocally grown kale
• 200 gVlieland bunker cheese
• 125 gwalnuts
• 2 tbspsmooth mustard
• 125 mlextra-virgin olive oil
• 1lemon
• 1 tbspsea buckthorn dessert sauce
• to tastesalt
• to tastepepper

Instructions

1. 1

   Grate the vegetables

   Peel and coarsely grate the yellow, orange and purple rainbow carrots, in that order to keep their colours separate. Peel and grate the beetroot.

2. 2

   Mix the batters

   Put the grated carrots in separate bowls by colour, and the beetroot in a fourth bowl. Add 1 egg and 2 heaped tablespoons of flour to each bowl, then mix each with a different fork.

3. 3

   Cook the pancakes

   Heat 2 tablespoons of oil in a frying pan over a medium heat. Cook the coloured pancakes two at a time until golden, turning them halfway through. Repeat with the remaining two pancakes.

4. 4

   Prepare the kale

   Wash the kale thoroughly. Strip the leaves from the stems of 4 stalks.

5. 5

   Make the pesto

   Put the kale leaves, cheese, walnuts, mustard, oil, and salt and pepper to taste in a food processor. Blend for about 1 minute, until you have a pesto.

6. 6

   Add extra colour

   If you like, add any leftover grated purple carrot and beetroot to the pesto for extra colour.

7. 7

   Soften the kale

   Massage the kale with the lemon juice to make it less tough and fibrous.

8. 8

   Dress the salad

   Mix the oil, sea buckthorn dessert sauce, mustard, and salt and pepper to taste in a small bowl. Toss with the kale, then scatter over the walnuts.

9. 9

   Layer the pancakes

   Stack the rainbow pancakes in this order: purple, pink, orange and yellow, spreading 2 tablespoons of pesto between each layer.

10. 10

    Serve the portions

    Cut the pancake stack in half to make two portions. Serve with the kale and walnut salad.

What are rainbow pancakes?

These are savoury pancakes coloured with grated root vegetables, rather than food colouring. The Dutch recipe celebrates local produce, layering purple, pink, orange and yellow pancakes with kale pesto.

The combination works because the vegetables add sweetness and colour, while cheese, walnuts and mustard bring savoury richness and tang. A fresh kale salad gives the plate some crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1900 calories, 54g protein, 91g carbs, 157g fat.

The pancakes get carbohydrates from the flour and root vegetables, while the eggs and cheese contribute protein. Oil, walnuts and cheese supply much of the fat, so serve each portion with a generous share of kale salad and, if you like, extra fresh vegetables.

Keep the colours distinct

Grating order: grate the yellow, orange and purple carrots separately, then the beetroot, as directed. Use a separate bowl and fork for each colour to help keep the batters vivid.

Batter texture: mix each portion well so the egg and flour coat the grated vegetables. The recipe calls for heaped tablespoons of flour, which helps bind the shreds into pancakes.

Cook gently for golden edges

Pan heat: use a medium heat so the outside can turn golden without the grated vegetables browning too quickly. Cook two pancakes at a time, turning them halfway through.

Doneness: look for a golden surface and pancakes that hold together when turned. If they are browning before they bind, lower the heat and give them a little longer.

Make the kale pesto

Kale leaves: strip the leaves from four stalks and wash them well before blending. The food processor should turn the kale, cheese, walnuts, mustard and oil into a spoonable pesto in about a minute.

Extra colour: leftover grated purple carrot or beetroot can be blended in if available. This is optional and uses scraps from preparing the pancake batters.

Massage the salad leaves

Kale texture: massage the leaves with lemon juice to soften them and make them less fibrous. This short hands-on step makes the raw salad easier to eat.

Dressing: mix the oil, sea buckthorn sauce, mustard, salt and pepper, then toss it through the kale. Finish with walnuts for crunch.

Stack and serve

Layer order: stack the pancakes from purple through pink and orange to yellow, adding 2 tablespoons of pesto between layers. Cut the stack in half to make two portions.

On the side: serve the kale salad alongside the warm stack. Its lemony, mustardy dressing balances the rich cheese and nuts in the pesto.

Recipe notes & tips

• Grate each vegetable straight into its own bowl to avoid mixing the colours.
• Use a different fork for each batter so the colours stay separate.
• Keep the pan at medium heat and allow the pancakes time to set before turning.
• Strip the kale leaves from their tough stems before blending the pesto.
• Massage the salad kale with lemon juice until the leaves feel more pliable.
• Layer the pancakes just before serving so they stay warm.

Variations

• Use another hard cheese: swap in a mature cheese with a similarly savoury flavour.
• Change the nuts: try pecans or hazelnuts in place of the walnuts.
• Add herbs: blend a small handful of parsley into the kale pesto.
• Make it vegetarian-friendly: check that the cheese uses suitable rennet.
• Adjust the dressing: use a little extra lemon juice for a sharper finish.

Common mistakes to avoid

• Mixing the colours: grate and mix each vegetable separately to keep the batters distinct.
• Turning too soon: wait until the underside is golden and the pancake holds together before flipping.
• Using high heat: reduce the heat if the edges brown before the centre is cooked.
• Leaving kale stems in: strip the leaves from the tough stalks for a smoother pesto and softer salad.
• Skipping the massage: work the lemon juice into the raw kale to soften its texture.
• Overfilling the stack: spread a measured 2 tablespoons of pesto between layers so the pancakes remain stable.

How to store

Store leftover pancakes, pesto and salad separately in airtight containers in the fridge and use within 2 days. Reheat the pancakes gently in a frying pan; serve the salad cold, and stir the pesto before using.

Frequently asked questions