Thursday, September 29, 2011

Pink Pancakes

I made these for dinner the other night -- "Brupper," if you will, and the kids really got a kick out of them. The batter is very, very pink. Yet another way to dish up beets for the non-beet enthusiast. A little note on Greek or strained yogurt: It has nearly twice the protein of regular yogurt; I love it; I often substitute it (plus a little milk for thinning) in recipes that call for buttermilk.

12 oz. (~3 small) beets
3 Tbsp. vegetable oil
16 oz. nonfat greek yogurt
1/2. c. milk
2 eggs
1 3/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. brown sugar

Wrap beets in foil and roast at 350 degrees for about an hour and a half, until tender. Do this as early in the day as you can find time. Once cool, peel and chop. In a large bowl, add to the beets the oil, yogurt, milk and eggs. Blend with immersion blender until smooth.

Whisk dry ingredients in medium bowl, then stir into wet ingredients. Pour a scant 1/3 cup onto your pre-heated griddle and cook until puffed, bubbly and dry around the edges. Turn and cook the other side. Slather with butter and real (preferably Grade B) maple syrup.

OPTIONAL: Add chopped walnuts or fruit (I used pears) to the pancakes just after you pour them onto the griddle (that way you can customize each for varying tastes). EVEN MORE OPTIONAL: 3/4 tsp. allspice, 1/2 tsp. cinnamon, 1 tsp. freshly grated (organic) orange peel and 1 tsp. freshly grated ginger... This may sound a little... out there... for pancakes, but they were really quite good: a delicately spiced, wonderful-smelling, lovely tasting pancake that you can be proud to serve for dinner.

(Don't be surprised if I repost this for Valentine's Day!)

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