Method

1. 1

   Create three separate bowls for the natural colouring. Add a small amount of finely grated beetroot in one bowl and mash with a small amount of water to create a red colour. In another bowl, add finely chopped red cabbage and mash with a little water to make a blue colour. In the third bowl, mix in a small amount of matcha powder for the green colour. In the final bowl blend together cooked blackberries and strain through a fine sieve for a purple colour. Adjust the quantity based on your desired intensity.

2. 2

   In a large mixing bowl, whisk together the flour, baking powder, and salt. Then add your wet ingredients: the honey, milk, egg, melted butter, and vanilla extract until well combined.

3. 3

   Separate the mixture into four equal portions, leaving one-quarter in the bowl. Then, add the cooked beetroot into the bowl and stir together.

4. 4

   Follow the step before, this time with the red cabbage, blackberries and matcha to create four different coloured portions of batter. Do not overmix; a few lumps are okay. The key to fluffy pancakes is not overmixing the batter.

5. 5

   Allow the batters to rest for about 5 minutes. This helps the baking powder activate and gives you fluffier pancakes.

6. 6

   Grease the pan with a small amount of butter and put on a medium heat.

7. 7

   Pour roughly 60ml of each coloured batter for each pancake onto the griddle.

8. 8

   Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

9. 9

   Flip the pancakes with a spatula and cook until the other side is golden brown, about 1-2 minutes more.

10. 10

    Remove the pancakes from the griddle and keep them warm. Arrange the different coloured pancakes on a plate for a visually appealing presentation.

11. 11

    Serve warm with your favourite toppings and a generous drizzle of honey, then enjoy the light and fluffy goodness!