I’ve had a heap of beetroot sitting around, with which I’ve been meaning to make beetroot salad with (yes I know I should just do it right? Because I’ll be able to whip it up in 10 seconds flat in the thermie, but anyway…) I was looking for a way to use some up, so decided to try and make some pikelets with them in the attempt to make pink pikelets – and what do you know – they worked!
I’ve made them twice now, once by whisk and bowl, and once in thermie so this is a recipe for everyone!
Pink Pikelets for Thermomix
1 large beetroot (or two small) – peeled and chopped into 2cm pieces
500 gm water
160gm Plain Flour
2 tspn baking powder
1 tbsn raw sugar
1 tspn cinnamon
Pinch of salt
50gm reserved beetroot water (from cooking beetroot)
1 egg (or equivalent egg replacer)
- Add 500gm water into TM bowl. Put on lid.
- Add your chopped beetroot pieces to the varoma and pop on top. I’m realising now I probably could have just put the beetroot in the basket and done it that way instead!
- Cook for around 15 minutes at Varoma Temp, speed 1
- Once beetroot is cooked enough for a knife to easily slip through, drain water and reserve you’ll need to add some to the mix and save the rest for water colours for the kids or for a vegie stock or soup base), and tip beetroot into TM bowl
- Pulverise on speed for 6 for 5 seconds
- Set aside beetroot and add flour, baking powder, cinnamon, salt and sugar to TM bowl and mix for 3 seconds on speed 3.
- Add beetroot, milk and egg and mix for another 10 seconds on speed 6.
- Pour tablespoons of batter onto pre-heated frying pan on a medium heat and cook until bubbles form. Flip, and cook other side. I have a non-stick pan so I don’t use any butter or oil to cook with, but you may need butter to grease the pan depending on your cookware.
No Thermomix? Try This recipe…
1 large beetroot (or two small), peeled and chopped into 2 cm pieces
1 cup (150gm) SR Flour
1 tbsn caster sugar I used raw sugar as thats all I have and its quite a fine raw sugar anyway…
1 tspn cinnamon
Pinch of salt
3/4 cup milk
- Place beetroot into a microwave safe bowl, cover with a little water and wither pop a plate over the top of your bowl or seal with cling wrap. Cook until soft. If there is any water left over, set aside to add into the mix instead of some of the milk.
- Either use a potato masher or process cooked beetroot in a food processor/blender. (Process would be the better option). It just needs to be broken up into small pieces, not turned to total mush, you want to see those pretty little ruby gems). Set aside.
- Place flour, sugar, cinnamon and salt into a mixing bowl and stir to combine.
- Whisk your milk (plus beetroot water if desired) and egg (egg replacer) together. Add beetroot and mix.
- Add to flour mix and whisk until combined.
- Pour tablespoons of batter onto pre-heater frying pan on a medium heat and cook until bubbles form. Flip, and cook other side. I have a non-stick pan so I don’t use any butter or oil to cook with, but you may need butter to grease the pan depending on your cookware.
These are SO moist. The kids absolutely gobbled them up. I’m not a massive beetroot fan (they taste like dirt to me, but somehow beetroot salad is palatable). These don’t taste like dirt to me, and they are such a cute pink colour on the inside!