Pink pancakes

Ingredients

• 200 gsweet potato
• 500 mlsemi-skimmed milk
• 2eggs
• 200 gwholemeal wheat flour
• 250 gcooked beetroot
• 100 gplain soft cheese
• 400 gspinach
• 40 gpine nuts
• as neededneutral oil

Instructions

1. 1

   Cook the sweet potato

   Peel the sweet potato, cut it into chunks of about 3 cm and boil for 15–20 minutes, until tender.

2. 2

   Blend the batter

   Meanwhile, blend the milk, eggs, flour and beetroot until smooth.

3. 3

   Set up to keep warm

   Bring a small pan of water to just below boiling point. Place a plate over the pan and cover it with a lid.

4. 4

   Cook the pancakes

   Heat a small splash of oil in a frying pan. Add a ladleful of batter and cook the pancake for 4 minutes, until cooked through. Repeat with the remaining batter.

5. 5

   Keep pancakes warm

   Stack the pancakes on the plate above the pan of water and keep them covered with the lid.

6. 6

   Toast the pine nuts

   Heat a frying pan without oil or butter. Toast the pine nuts for 3 minutes, until golden, shaking the pan as they cook. Tip them onto a plate to cool.

7. 7

   Wilt the spinach

   Heat 1 tbsp oil in the pan and wilt the spinach in batches. Season with pepper and salt.

8. 8

   Mash the sweet potato

   Drain the sweet potato, return it to the pan and add the soft cheese. Mash with a splash of the cooking water until creamy, then season with pepper and salt.

9. 9

   Fill the pancakes

   Spread the sweet potato mash over the pancakes. Top with spinach and pine nuts, then fold each pancake in half or into quarters.

What are pink pancakes?

These are savoury pancakes coloured pink with cooked beetroot in the batter, then filled with sweet potato, spinach and pine nuts. Pancakes are a familiar dish across many European food traditions; this version gives them a colourful, vegetable-filled spin.

Wholemeal flour brings a nutty flavour, while the beetroot makes the batter distinctive without needing a separate sauce. The soft mash and greens balance the toasted nuts’ crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 517 calories, 20g protein, 61g carbs, 21g fat.

The flour, sweet potato and beetroot provide most of the carbohydrates, while the milk, eggs and soft cheese contribute protein. Pine nuts, soft cheese and the cooking oil account for much of the fat. Serve with a crisp salad or extra vegetables for freshness and a more varied plate.

Why the batter works

Smooth batter: blending the milk, eggs, flour and beetroot helps distribute the beetroot evenly and avoids lumps. The wholemeal flour gives the pancakes a heartier texture than white flour.

Getting the filling right

Sweet potato mash: cook the chunks until a knife passes through easily, then mash them with the soft cheese and a splash of cooking water. Add just enough water to make the mixture spreadable rather than loose.

Wilted spinach: cook it in batches so it has room to collapse in the pan. Drain off any excess liquid before filling the pancakes.

Cooking and texture cues

Pancakes: allow about 4 minutes per pancake, cooking until set through before taking it from the pan. Keep the finished pancakes covered over the gently heated water so they stay warm while you cook the rest.

Pine nuts: watch them closely as they toast; take them off the heat once golden and transfer them to a plate so they do not continue browning in the hot pan.

Timing the components

Start the sweet potato first, since it needs 15–20 minutes to become tender. You can blend the batter while it cooks, then toast the nuts and wilt the spinach as the pancakes are made.

How to serve them

Serve the folded pancakes warm, with the filling inside so each portion gets mash, spinach and toasted nuts. A crisp salad or simply dressed raw vegetables make a fresh side alongside the soft, savoury filling.

Recipe notes & tips

• Cut the sweet potato into similarly sized chunks so they cook at the same pace.
• Blend until the beetroot is fully incorporated for evenly coloured batter.
• Use a small splash of oil for each pancake, adding more only if the pan needs it.
• Wilt the spinach in batches to avoid crowding the pan.
• Toast the pine nuts in a dry pan and keep them moving so they colour evenly.
• Add cooking water to the mash gradually to control its consistency.

Variations

• Add herbs: stir chopped chives or parsley into the sweet potato mash.
• Use another green: replace the spinach with wilted kale, cooked until tender.
• Try different nuts: use toasted walnuts in place of the pine nuts.
• Add tang: serve with a spoonful of plain yoghurt alongside the pancakes.
• Make smaller pancakes: use less batter for each one and reduce the cooking time as needed.

Common mistakes to avoid

• Undercooked sweet potato: cook until tender before mashing, or the filling will be lumpy.
• Thin mash: add cooking water a little at a time so the filling stays spreadable.
• Crowded spinach: wilt it in batches to help excess moisture evaporate.
• Burnt pine nuts: toast over moderate heat and take them out as soon as they turn golden.
• Rushed pancakes: cook each one until set through before flipping or removing it.

How to store

Store leftover pancakes and filling separately in airtight containers in the fridge for up to 2 days. Reheat the pancakes gently in a frying pan or microwave, and warm the filling until hot before assembling.

Frequently asked questions