It’s been a long, rollercoaster week, so I haven’t had much time for creativity. Well, more like the first part of the rollercoaster where you go up the hugungous hill. Hopefully we’ll stay up there for a while. Whatever…
Anyway, I still had almost all of the beets I made some time ago, and they need to be eaten, probably in some form that I would barely recognize them. Yeah, I’m like a little kid. That’s why this was perfect:
Beet Pancakes
The dirt-like flavor of the beets barely shone through the pancake, but their amazing color sure did…
And I don’t usually take picture of intermediate steps, but the color of the batter was so worth noting:
Ingredients
- 1 3/4 cup all purpose flour
- 3 tablespoons light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 beets, roasted and sliced
- 1 1/2 cup milk
- 1/3 cup plain greek yogurt
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Preparation
- Sift the first 5 ingredients into a bowl.
- Place the rest of the wet ingredients EXCEPT 1/4 cup of milk in a blender and blend until the beets are pulverized
- Add the beet mixture ingredients into the dry ingredients and stir until just combined (you don’t want to overstir the batter — some lumps are good). Add the last bit of milk
- Drop about 2 tbsp of the pancake mixture onto a greased griddle or pan over medium heat and cook for 3 minutes on each side. A good way to tell when to flip the first time is when the uncooked side starts bubbling a lot.
- Serve with desired accompaniments.
- If you made too much batter, just put it in a sealed container and refrigerate. It’ll stay at least a few days.
Thanks to http://weelicious.com/2011/06/28/red-beet-pancakes/ for the basis of this recipe