Thursday, 11 February 2016

Heart Beet Pancakes

Heart Beet Pancakes
1 cup mashed beets (2 large roasted beets)
2 cups milk
2 large eggs, beaten
4 tablespoons butter, melted
1 tablespoon vanilla extract
2 cups all purpose flour
1 1/2 tablespoons baking powder
2 tablespoons cocoa powder
2 tablespoons brown sugar
1/2 teaspoon kosher salt
butter for cooking
1.To roast the beets, removed the stems and wrap in aluminum foil. Cook in 350 degree F 1/ 76C oven for one hour or until very soft to the touch. Once cool enough to handle, remove skin.
2.Process peeled and roasted beet with milk in a blender until smooth. Add in eggs, melted butter, and vanilla and process on low until well combined.
3.In a medium sized bowl, thoroughly combine flour, baking powder, cocoa powder, brown sugar, and salt.
4.Pour in the wet ingredients and stir to combine. Do not over stir and like with any pancakes, a few small lumps are fine.
5.Heat griddle over low heat and grease with butter. If using heart pancake molds, use a silicon brush to grease inside edge of mold. Cook until pancake starts to set, 5-10 minutes, then flip and allow to finish cooking, another 2-3 minutes.
6.Serve with a pad of butter and real maple syrup.

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