So lately I've been doing my best to empty out the freezer. So I got out my pumpkin puree and my lumpy beetroot puree and went looking for recipes. The purees were made from roasted veggies last year.
I have a go-to pumpkin waffle recipe thanks to Smitten Kitchen. The trick to a good texture for those is to have a good smooth puree and do not over-beat your egg whites. It makes a huge difference to the recipe if the egg whites are still soft. I didn't take photos because I forgot and I won't rehash the recipe, because you can just follow the link if you want to see if.
I came very close to making beetroot puree waffles, but at the last minute decided not to. It was probably a good plan because there really is such a thing as too many waffles. Instead, I decided that I didn't want to cook something for dinner and we would eat beetroot pikelets (mini pancakes). I also forgot to take photos so this is the only picture you will get:
My Beetroot Pikelet recipe:
- Whisk together beetroot puree*, one egg, milk* and a packet of vanilla sugar (you can also just use a spoonful of plain sugar)
- Add self-raising flour*, a dash of cinnamon and a pinch of salt.
- Melt a bit of butter in your frying pan then pour the excess into your batter.
- Mix it all together; it should be only just slightly thicker than pancake batter - mine was too thick. Add more milk, or flour to get to the right consistency
- Add spoonfuls of the batter onto your frying pan. Flip when you get little holes appearing on top and cook the other side.
Serve warm with freshly made raspberry and strawberry jam. YMMV but I swear, it's not quite as weird as it sounds.
*If I was going to guess how much milk, puree and flour should be used, I'd go with half a cup for puree and milk, and a cup of flour. I could be way off because estimations of stuff like that is really not my thing.
And my ginger is still growing, just in case you were wondering