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Create some vibrant 18th century style 'pink coloured pancakes' with this beetroot pancake mix. An 18th century recipe for ‘Pink-coloured Pancakes’ advises us to ‘garnish them with green sweet-meats, preserved apricots, or green springs of myrtle. It is a pretty corner dish for either dinner or supper’. They are equally good served with ice cream!

18th Century Pink Pancakes Mix

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  • (Pack makes about 6 plate sized pancakes):

    Allow 40g (4 or 5 tbsp) of mix per pancake. 

    1. Measure out the required quantity of mix into a mixing bowl.

    2. Add 80ml of water per 40g of pancake mix.

    3. Whisk thoroughly for about 1 minute.

    4. Add a little oil or butter to a hot frying pan and add the mixture.

    5. Heat until cooked through, flipping once.

    6. Sprinkle with sugar and serve.


  • Wheat Flour, Cornflour, Dried Egg White, Whey Powder (from Milk), Raising Agents (Sodium Bicarbonate, Disodium Diphosphate), Dextrose, Dried Egg, Beetroot.


    Allergy advice: For allergens, including cereals containing gluten, see ingredients in bold

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