Indulge your taste buds in a burst of vibrant flavours with these colourful pancakes loaded with natural goodness and of course, Rowse Honey. Your go-to recipe for something nutritious and delicious!
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Create three separate bowls for the natural colouring. Add a small amount of finely grated beetroot in one bowl and mash with a small amount of water to create a red colour. In another bowl, add finely chopped red cabbage and mash with a little water to make a blue colour. In the third bowl, mix in a small amount of matcha powder for the green colour. In the final bowl blend together cooked blackberries and strain through a fine sieve for a purple colour. Adjust the quantity based on your desired intensity.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Then add your wet ingredients: the honey, milk, egg, melted butter, and vanilla extract until well combined.
Separate the mixture into four equal portions, leaving one-quarter in the bowl. Then, add the cooked beetroot into the bowl and stir together.
Follow the step before, this time with the red cabbage, blackberries and matcha to create four different coloured portions of batter. Do not overmix; a few lumps are okay. The key to fluffy pancakes is not overmixing the batter.
Allow the batters to rest for about 5 minutes. This helps the baking powder activate and gives you fluffier pancakes.
Grease the pan with a small amount of butter and put on a medium heat.
Pour roughly 60ml of each coloured batter for each pancake onto the griddle.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes with a spatula and cook until the other side is golden brown, about 1-2 minutes more.
Remove the pancakes from the griddle and keep them warm. Arrange the different coloured pancakes on a plate for a visually appealing presentation.
Serve warm with your favourite toppings and a generous drizzle of honey, then enjoy the light and fluffy goodness!