Preparation info
  • Serves


    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

These eighteenth century pancakes make an attractive accompaniment to game and can be eaten hot or cold which make them a nice addition to a buffet table.


  • 6 ounces beets, cooked and peeled (about 1-1½ cups)
  • 2 tablespoons brandy


Put all the ingredients except the butter in a food processor and blend well together to create a pancake mixture. Heat a little butter in a small frying pan. Make pancakes with the mixture but be careful as they burn quite easily. Turn them after a minute or two—they cook quite quickly.