Sunday, March 15, 2009

Homemade Pink Pancakes with beet

Pink pancakes

First you will need to steam some beets and after they cool, you puree them in a food processor or get a can of beets and puree it in a blender if you want it to be faster. Don't get beets with vinegar added. :) You will need 1/4 cup of the puree and you can freeze the rest for later.

These pancakes are very healthy and a full protein meal.

Dry Ingredients

1/2 cup whole wheat flour

1/2 cup white four

1tsp baking soda or powder

1/4tsp of salt

Wet Ingredients

2TBS butter

1 egg

1 cup milk or buttermilk

2TBS maple syrup ( i didn't use any)

Ingredients to add later

1/2 cup of ricotta cheese

1/4 cup of beet puree

1tsp pure vanilla

1/2 tsp of cinnamon

Fresh or thawed frozen raspberries

Take the dry ingredients and mix them all together.

Melt the 2TBS butter in a pan or microwave and mix it with the wet ingredients.

Mix the wet and dry ingredients together until there are no lumps.

Add the beet puree, ricotta cheese, cinnamon and vanilla to the mixture. If it seems to runny then you can add a little more flour to make it like normal pancake batter.

Now using 1 tab of butter in your skillet, pour the batter in small amounts into the skillet. Once the tops bubble, slip the spatula under them and flip. Use more butter each time you add another pancake to the skillet.

After each pancake is done, put it on a plate and cover to keep warm. When all pancakes are finished cooking, add a dusting of powdered sugar if you like and sprinkle with the raspberries. They are delicious and melt in your mouth. I like mine with just butter, but honey or pancake syrup is yummy also. :)

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