I come across pink pancakes, which are food coloring free. Using a bit of nature to color the pancake really works well in this recipe. I am not a pancake fan but these were delicious! I can see this perfectly for Valentine’s Day, or any day for your sweetie! I can also see these poured into a cookie cutter pancake mold to make it even more fun for children with all different shapes. Today I just used my 1/3 C measuring cup. It worked for this. You could make the sand dollar size. I am visioning trying the pink part with funnel cake, but the time continuum is against me.
You will need a blender, a really good food processor, or an immersion blender for the success of the pink part.
- 1 beet that has been boiled or roasted
- The recipe called for the beet to be peeled but I just used my scrub daddy on it before boiling.
- 1 Cup milk
- I am thinking the next time I make this to use buttermilk for an even more fluffier pancake!
- 1 Large Egg
- 1 Tbsp melted butter
- 2 Tbsp maple syrup
- 1/2 teas of vanilla extract
- 1 cup whole wheat flour
- I used all purpose with fine results
- 1 Tbsp baking powder
- 1/4 teas salt
In your blending device blend the beet with the milk. Add your egg, butter, vanilla extract, maple syrup and blend to combine
Add flour, baking powder and salt to the mixture, pulse a few times to combine being careful not to over blend
Heat a cast iron skillet (I used my 10 1/2 inch lodge). Add a pat of butter, and dollop a 1/3 cup of pancake batter over the butter. Cook about 2-3 minutes, flip and cook an additional 2 minutes. This made about 8 nice sized pancakes. These are truly pink pancakes!
I can also envision using blue cornmeal to get a purple johnny cake, but have not experimented with the idea, yet.
Garnish with whipped cream a pinch of cinnamon and maple syrup, oh so YUMMY!