Rolled Beetroot Pancakes

How to make a tasty rolled beetroot pancake

• Put the beetroot, milk   and   egg whites into a food processor and blend until combined.
• Add the flour and salt and blend until smooth.
• Lightly oil a pancake or frying pan and heat until smoking hot.
• Add enough batter to coat the base.
• Cook until set, then turn over and cook for another 50 seconds.
• Remove from the pan and repeat with the remaining batter, greasing the pan between each pancake.
• Slide the cooked pancakes onto a plate, layering up the pancakes with non-stick baking paper, so they don't stick together.
• Leave to cool completely.
• Spread the beetroot pancakes with the cream cheese and sprinkle with chives.
• Place on a sheet of cling film and roll up the pancakes tightly in the cling film, twisting both ends to seal.
• Chill for at least 30 minutes.
• Cut each pancake into 4-5 pieces and sprinkle with black pepper.