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
Directions
1) Stir together all dry ingredients.
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!
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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