We have been featured again 🙂 The September edition of Suburban Magazine Leeds was so friendly as to print some recipes of ours. We sent them a lovely recipe for a dish that is easy, seasonal, nutritious and that means so much to us. The magazine contains the recipe of my mum’s apple & beetroot compote, the inspiration behind our signature pie, the apple & beetroot pie that we bring to local markets. (Find it at the bottom of the page.)

In case you don’t receive the monthly Suburban Magazine, check our recipe out here.

We are delighted about the opportunity to share this recipe with the Suburban readers, and now our wonderful readers, too.

Dutch pancake recipe

Prep 10 min

Baking: 45 min (using two frying pans)

Makes +/- 25 thin pancakes


250gr Self raising flour

250gr Plain flour

1.2lt Milk (can also be almond milk)

2 Eggs

1 tsp Butter/ oil for each pancake


  1. Mix flour with 2/3 of the milk until all the lumps are gone. I usually do this with a whisk, but feel free to use a hand mixer.
  2. When you have a smooth mixture you add the two eggs. Mix again until eggs are fully incorporated. Then add the remainder of the milk.
  3. The secret to getting a worthy 1st pancake is all in the temperature of the pan. It needs to be piping hot for the first pancake to work. So put the frying pan on the heat without oil (butter) in it and let it become hot. Then add the butter/oil and when that is hot you scoop in your batter. Our batter makes thin pancakes. Slightly thicker than a crêpe.
  4. When the batter is no longer runny in the centre and the edges of the pancake start to brown, that is when you flip the pancake. When the other side has browned take the pancake out of the frying pan. And repeat.

Mix things up a bit

Beer pancakes to increase the fluffiness

self raising flour

plain flour

milk (can also be almond milk)



butter/ oil for each pancake

Cinnamon pancakes

Add a teaspoon of cinnamon to the basic pancake recipe

Spinach pancakes

Add 75 grams of finely chopped spinach to the basic pancake recipe.

Happy trying and enjoy!

And now for the compote:

Beetroot compote recipe

Prep 5 min

Cooking time 40 min


2 Raw beets (medium sized)

2 Bramley apples (medium sizes)

150ml Water

3tsp Cinnamon

2tbs Honey


  1. Dice beets and cut the apples into large wedges and place in a pan together with all the water. Bring to the boil and then let it simmer 25-30min until the beets are soft.
  2. Mix in the cinnamon and honey. If you like a bit of a bite leave it as it is. Otherwise you blend it down and it’s ready to serve!

This compote tastes wonderful on its own, but it also enhances yogurt or porridge. Or of course on panackes!!!!

Written by Saskia Roskam

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