Monday, October 12, 2015

Velvety Hot Pink Pancakes {with Beets}

Garden Recipes, beets, Recipe:  Vegetable, Recipe:  Bread, Recipe:  Breakfast, Velvety Hot Pink Pancakes, beet pancakes, pink pancakes, best beet recipe, Deals to Meals, Fun Food,

Pancakes with beets? You've got to be kidding, right? I thought so too, until I tried them! For some reason one of the few things that grew like crazy in my garden were beets. I had bowls, and bowls of beets. I was unsure what to do with all of them until I started playing around and have found an awesome use for them! Did you know beets in a pancake batter, in a smoothie or in salad dressings make the recipe the prettiest, most beautiful magenta color you have ever seen? These pancakes were SO fun! My kids got a kick out of their super crazy, bright pink color. These pancakes would be perfect for Valentines Day, Mother's Day or on a little girl's birthday. They are as fun to eat as they are pretty. A couple weeks ago I made these and my kids couldn't get enough. I have to admit a couple of them were a little wigged out that beets were in the recipe, but once they tried them, they changed their mind. The beets not only give the pancakes a nice color, but they also add a lot of vitamins, minerals and make the pancakes nice and moist. If you are wanting to try a new, fun, breakfast recipe--you will love these!
Garden Recipes, beets, Recipe:  Vegetable, Recipe:  Bread, Recipe:  Breakfast, Velvety Hot Pink Pancakes, beet pancakes, pink pancakes, best beet recipe, Deals to Meals, Fun Food,

*You can use canned beets, bottled beets or cook up some raw beets by boiling them in a large pot and then peeling off the skin once they are soft. All types of beets work great.
Garden Recipes, beets, Recipe:  Vegetable, Recipe:  Bread, Recipe:  Breakfast, Velvety Hot Pink Pancakes, beet pancakes, pink pancakes, best beet recipe, Deals to Meals, Fun Food,



Velvety Hot Pink Pancakes {with Beets} 

1 can evaporated milk (or buttermilk)
1 cup beets (about 2 medium beets)
1/3 cup sugar
2 eggs
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 Tbs. butter, melted
2 1/2-3 cup flour

In a blender (or in a food processor) add the evaporated milk and the cooked (or canned) beets. Blend on low speed until completely smooth and the beets are chopped up fine. Add the sugar and the eggs and continue to blend (or whisk) until the batter is smooth. Add the remaining ingredients and beat/blend until the batter has come together and no longer has clumps. If the batter is too thin, add a little more flour. If it is too thick, add a little more milk. Heat a griddle and add a little butter to the pan. Pour a fourth of a cup of batter onto to the griddle and let them cook until bubbles begin to pop on the top of the pancake. Turn the pancake over and cook the other side until the pancake is done in the center. Continue to do this with the remaining pancakes.  Serve the pancakes with syrup or whipped cream.

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