Red beetroot pancakes with creamy mushrooms

Dice the beetroots. Cut them small enough for your blender or hand blender to get them all mixed into the batter.

Add all the ingredients for the pancakes in the blender and blend until smooth. You could also do this with a hand blender, but make sure to cut the beets small enough first. In that case, the batter might also remain slightly more fibrous.

Let the batter rest in the fridge for half an hour. This gives the starches time to absorb the moisture, which will smoothen the batter even more, resulting in finer pancakes.

Chop the onion and sautée in a large pan with a dash of oil until translucent.

Meanwhile, brush the mushrooms. Never rinse your mushrooms with water: if you do that, they will absorb the moisture and release it during baking. As a result, your mushrooms are cooked instead of baked. All you have to do is brush away the dirty bits.

Then cut the mushrooms into slices.

Add the mushrooms to the pan and bake them together with the onion. Make sure to leave enough space in the pan so that the moisture present in the mushrooms has a chance to evaporate. If necessary, you can bake them in two times.

Add the pressed garlic and stir well.

As soon as the mushrooms start to caramelise, add the soy cream. Stir well and let it reduce for a while. Finish to taste with a dash of soy sauce, freshly ground black pepper and salt.

Place a pancake pan with a good non-stick coating on a high heat and let it heat up well. Grease a little oil if necessary.

Get the pancake batter out of your fridge. Mix once again to make sure you don't have any sediment at the bottom. If the batter is still too thick you can add a little more water and mix it through. Pour a small layer of batter into the pan. Then turn around the pan to cover the entire bottom with the batter.