Monday, June 12, 2017

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


  • To roast the beets, removed the stems and wrap in aluminum foil. Cook in 350 degree F oven for one hour or until very soft to the touch. Once cool enough to handle, remove skin.
  • 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.
  • In a medium sized bowl, thoroughly combine flour, baking powder, cocoa powder, brown sugar, and salt.
  • Pour in the wet ingredients and stir to combine. Do not over stir and like with any pancakes, a few small lumps are fine.
  • 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.
  • Serve with a pad of butter and real maple syrup.

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