I have a big confession to make. Besides the obvious fact that I have tried yet another pancake recipe (soon I'll need to make a category here on the blog for just pancakes). No, my confession is more devious than that: No one who consumed these pancakes knew they contained beets.
Rylee, one of my older daycare girls, wandered up as I was mixing up the batter and I tried to shoo her away. I knew if she caught on to what that red puree was, it would be the end of the story. It would taint her, and anyone she tattled to, from even trying the pancakes once they were finished. I had no success shooing her away, but was pleasantly amused when she exclaimed "Oooh, this is so pretty!" as she started stirring the batter herself. "What's in this?" I pretended not to hear. She sniffed the batter, and I expected her to wrinkle her nose. Instead she cried "I know! It's mulberries! Guys, we are having mulberry pancakes!!!" We do have mulberries on the brain right now, as you can see here on our garden blog, so I understood why she connected that color to our precious berries. I tried very hard not to giggle. Inside a maniacal laugh echoed, as I made my decision not to come clean about the secret ingredient (which made the batter such a gorgeous pink).
I could not have anticipated a more receptive lunch crowd. There are 9 kids here today, and each of them ate at least one pancake. Rylee, seeking a mulberry flavor, said "Hmm, these just taste like normal pancakes." I'll take 'normal' over 'gross, what is in these?' I ate two, myself, and quite honestly I could taste the beets. But barely. The bottom line is, these pretty pink pancakes are just really, really delicious. I'm not going to give away the secret, ever!
*note: I used three small beets that I had roasted and skinned (once roasted, the skin comes off easily).
Red Beet Pancakes (Serves 6) Weelicious
1 Cup All Purpose Flour
3/4 Cup Whole Wheat Flour
3 Tbsp Light Brown Sugar
1 Tbsp Baking Powder
1/2 Tsp Kosher Salt
2 Medium Beets, roasted & pureed (about 3/4 Cups)
1 1/4 Cup Milk
1/3 Cup Plain Greek Yogurt
1 Large Egg
3 Tbsp Unsalted Butter, melted
1 Tsp Vanilla extract
3/4 Cup Whole Wheat Flour
3 Tbsp Light Brown Sugar
1 Tbsp Baking Powder
1/2 Tsp Kosher Salt
2 Medium Beets, roasted & pureed (about 3/4 Cups)
1 1/4 Cup Milk
1/3 Cup Plain Greek Yogurt
1 Large Egg
3 Tbsp Unsalted Butter, melted
1 Tsp Vanilla extract
Accompaniments: honey, maple syrup, butter, raspberry sauce
1. Sift the first 5 ingredients into a bowl.
2. Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.
3. Add the dry ingredients into the wet and stir until just combined (you don’t want to overstir the batter — some lumps are good).
4. 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.
5. Serve with desired accompaniments.
2. Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.
3. Add the dry ingredients into the wet and stir until just combined (you don’t want to overstir the batter — some lumps are good).
4. 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.
5. Serve with desired accompaniments.
* To freeze: Place the pancakes in labeled zipper bags and freeze for up to 3 months
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