Carrot and Beetroot Savoury Pancakes By Nombini Dingela
Ingredients:
- 2 Cups self raising flour
- 1 Large beetroot
- 2 Carrots
- 1/3 Cup of olive oil
- Egg white
- 1 Teaspoon salt
- 1Tablespoons of cinnamon
- 1 1/2 cup of buttermilk
Method:
In a bowl add all dry ingredients, the grated betroot and carrots.
Gradually add the Buttermilk with oil and whisk until smooth.
In a pan on medium heat, spray some cooking oil and pour batter aim batches cooking both side for 2 - 3 minutes or until golden brown
Great to make ahead and store in a airtight bag and freeze for up to a week.
