Beetroot pancakes

1. Mix the beetroot juice with the flour, egg and salt and leave to rest for approx. 10 minutes to enable the flour to swell.
2. If using frozen peas, blanch them briefly with hot water to thaw them.
3. Mix the cream cheese, salt and pepper, then add the peas.
4. Melt a little butter in a pan and use the dough to bake two pancakes. Set these aside on a plate.
5. Cut the bacon into small pieces and fry it until crisp in the same pan without adding extra oil. Allow to drain briefly on kitchen roll.
6. Place baby spinach on one half of each pancake, then divide the pea and cream cheese mixture between the pancakes and sprinkle the crispy bacon on top. Fold the pancakes over and serve.