BEETROOT PANCAKES

BEETROOT PANCAKES 6 oz (175g) peeled cooked beetroot (Not pickled) 2 tbls (30ml) plain flour 2 tsps (10ml) caster sugar 1 tsp (5ml) grated nutmeg 2 tbls (30ml) brandy 3 tbls (45ml) double cream 4 egg yolks water or mustardcress for garnish clarified butter** ** For Clarified butter - melt some unsalted butter gently in a saucepan and let the first foam subside. (Pour it through a coffee filter paper), or let it stand, then pour off the clear liquid into a container. When cold, remove any buttermilk from the bottom. Mash the beetroot as finely as possible and mix with the other ingredients (or use a blender). Heat enough of the clarified butter in a frying pan to cover the bottom. Drop the mixture into the frying pan and shake the pan to flatten the mixture. Make sure the heat is not too fierce, these pancakes easily burn. Turn over and cook. These pancakes cook quickly. Cook them in batches. They are good to eat hot or cold and you can have preserved apricots or a chutney of your choice with them.