This was a tasty small plate. I used 50g flour, 1/4 cup beetroot powder, 1 egg, 200ml milk, and a pinch of salt for the pancake batter. I bel ended the ingredients then cooked in a pan oiled with ghee. I sautéd the sprouting collards — you could use sprouting broccoli — some sorrel, dandelion leaves and wild rocket, in ghee with roughly chopped garlic. I used shop bought hummus and tzatziki today.