Monday, September 20, 2010

Pink (Beet) Pancakes

I first heard of pink pancakes several months ago as a way to sneak veggies into breakfast. I like beets and I like pancakes, so this seemed like a no-brainer to me. And, honestly, you don't taste the beets at all, so don't let them phase you; my toddler ate three pancakes without slowing down. That's not a record or anything, but it's not too shabby, either. But if you really, really can't get over the beet thing, add a tablespoon of cocoa powder, serve with cream cheese and pretend they're red velvet pancakes. You won't know the difference.

Pink (Beet) Pancakes
Serves 8

2 cups flour
5 teaspoons baking powder
3 tablespoons sugar
1 tablespoon cocoa powder (optional)
2 eggs
1/2 cup pureed beets (One 8 ounce can of beets makes about 1 cup puree. Use half and freeze the rest for another day.)
2 cups milk
1/3 cup vegetable oil
1 teaspoon vanilla

1) Stir together all dry ingredients.
2) Make a "well" in the center of the dry ingredients. Add eggs to the "well" and beat with a fork.
3) Add all the remaining ingredients and stir until just combined.
4) Heat a griddle or skillet over medium-low heat. Drizzle a small amount of vegetable oil over the griddle.
5) Using a 1/4 measuring cup, pour batter onto hot pan.
6) Cook batter until bubbles begin to form and pop; flip. Griddle cakes are done when the center of the cake springs back lightly when touched. Enjoy!

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