Beetroot and Feta Pancakes with Dill Cream


  • 200g cooked beetroot, roughly chopped
  • 100ml semi skimmed milk
  • 125g self-raising flour
  • ½ tsp bicarbonate of soda
  • Sea salt and freshly ground black pepper
  • 1 egg
  • 30g melted butter
  • 1 tbsp vegetable oil
  • 150g feta cheese, crumbled
  • 100ml sour cream
  • 2 tbsp finely chopped dill


Calories columnFat columnSaturates columnSugars columnSalt column
398 per serving
19% %GDA
24g per serving
35% %GDA
13g per serving
65% %GDA
7g per serving
8% %GDA
2.20g per serving
37% %GDA


  1. Place the beetroot into a blender or processor with the milk and blitz to a puree until smooth.

  2. Tip the flour and bicarbonate of soda into a large bowl. Season with salt and black pepper then make a well in the centre.

  3. Crack the egg into the well and pour in the beetroot milk. Whisk together, starting in the centre and working out until you have a smooth batter.

  4. Stir in the melted butter and the pureed beetroot and whisk until smooth. Fold in two thirds of the crumbled feta cheese.

  5. Heat a medium frying pan until hot. Add a little oil, swirl around then tip out into a heatproof bowl. Add large spoonfuls of batter to the pan, leaving a little space between them.

  6. Cook for 1-2 minutes until just set, then flip over. Cook on the other side for 30 seconds until just set.

  7. Remove and place onto a plate to keep warm. Repeat with the remaining oil and batter until you have a stack of 12 pancakes.

  8. Fold ¾ of the chopped dill into the sour cream.

  9. Divide the pancakes between 4 plates, piling them up in a stack, then top with the remaining feta cheese, a dollop of dill cream and the last of the chopped dill.

  10. Serve straightaway.