Strawberry Rum Daiquiri

Pink Strawberry Rum Pancakes

4 persons
15 minutes

Bright pink pancakes with a rum daiquiri kick? Mind blown! This ultimate pink fluffy pancake stack is made with beetroot and freeze dried strawberries and served with LiQ Strawberry Rum Daiquiri Sorbet, fresh strawberries and a dollop of peanut butter.

Ingredients

For 6 - 8 pancakes

150g self raising flour
2 tablespoons caster sugar
1 teaspoon baking powder
1 vac pac cooked beetroot
Pinch sea salt
¼ teaspoon vanila extract
150ml soya or almond milk
2 teaspoons sunflower oil, for frying
7g freeze dried strawberries
LiQ Strawberry Rum Daiquri ice cream, to serve
200g fresh strawberries, washed, hulled and sliced, to serve
2 tablespoons almond/peanut butter, to serve

This is how you make it

Blitz the beetroot and your choice of milk in a blender until completely smooth.
In a bowl, mix the flour, sugar, baking powder and salt.
Add the pink milk and vanilla extract into the mixture and whisk until smooth.
Fold in the freeze dried strawberries.
Cover with cling film and refrigerate if not using immediately. Tip: Make the batter and leave in the fridge the night before to save time!
Place a large non-stick frying pan on medium heat.
Add 1 teaspoon of oil.
Is the pan hot? Pour a small ladle of batter into the pan and spread with the back of the spoon until it is around 8cm in diameter.
Make a second pancake in the exact same way and cook for about 1 minute, or until bubbles are popping on the surface and just the edges look dry and slightly shiny.
Time to flip them! (quickly and carefully!)
Cook for another minute or until light, fluffy and pale golden brown.
Keep the cooked pancakes in the oven on a low heat, not stacked.
To serve, stack them up (as many as you like!) and add a delicious scoop of LiQ Strawberry Rum Daiquiri sorbet.
Decorate your beautiful pink stack with some sliced fresh strawberries and a drizzle (or dollop…) of nut butter, and whatever else you fancy!