Chioggia beetroot pancakes

Ingredients: 
For the topping:
2 chioggia (or other type) beetroot
1tbsp olive oil
1/2tbsp lime juice
1/2tbsp honey
For the pancakes:
200g beetroot tops (or spinach / chard)
50g self-raising flour
50g buckwheat flour
1tsp baking flour
1tsp ground cumin
1 egg
150ml milk
4-5 spring onions
1 chilli
1tbsp olive oil
Method: 

• Put the flours and cumin in a large bowl/jug and break in the egg. Whisk to a batter with the milk
• Finely chop the chilli and spring onion and add to the jug
• Wilt the beetroot tops in a vegetable steamer for a few minutes and squeeze out any excess liquid
• Chop the greens and add to the jug. Season well
• Meanwhile grate/spirulize the beetroot and toss with the lime juice, olive oil and honey. Season well
• Heat a frying pan with a little olive oil
• Make the pancakes by putting tbsp. dollops into the frying pan
• Cook for a couple of minutes on each side before turning over

Original Source: 
Izzy Silvester