Red Velvet Pancakes with Beets
Red Velvet Pancakes with Beets
This recipe is with main ingredient Veggie
Ingredients
- 1.5 cups of all-purpose flour
- 3 tbsp granulated sugar
- 1 1/2 tspn baking powder
- 1/2 tspn baking soda
- 2 tbsp cocoa powder
- 1/4 tspn kosher salt
- 2 eggs beaten
- 1 1/4 cup of buttermilk (or substitute with 1 cup milk + 1/4 cup greek yogurt)
- 1 medium size beet peeled and finely grated
- 2 tbsp melted unsalted butter
- 1 tspn vanilla extract
Cream cheese frosting:
- 8 ounce block of cream cheese room temperature
- 1/2 cup powdered sugar
- 1 tspn vanilla extract
- 3 tbsp milk
- toasted and chopped walnuts
Instructions
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For the pancakes, mix the first six ingredients in a bowl and set aside. In another bowl, add the eggs, buttermilk, grated beet, vanilla, and butter. Stir the beet mixture well, and use a spoon or whisk to take out most of the grated beet, it's ok to have some left in the mixture. Combine the wet mixture into the bowl with the dry mixture, and use a spatula to mix all the ingredients together. Don't over mix the batter, it will cause for tough pancakes, stop when the mixture looks a little lumpy.
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Pre-heat a large non-stick pan or griddle over medium heat. Generously schmear the pan with butter, and scoop medium size pancakes, being careful not to make them too big as to form the dreaded uni-pancake. Cook for five minutes, or until little bubbles form all around the edges, flip and cook for another 4 minutes.While the pancakes are cooking, make the cream cheese frosting.
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Combine the cream cheese and powdered sugar in a large bowl, beat with a mixer until well combined and fluffy, about 3 minutes. Add the vanilla and milk, continue beating until you get the consistency you want, adding more milk as needed.
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To make the short stack alternate pancakes with layers of frosting and garnish with toasted walnuts and a spanking of powdered sugar.
Recipe Notes
*If you don't have buttermilk, combine 1 cup of milk with 1/4 cup of greek yogurt, mix well. You will get the same texture and flavor of buttermilk.
* Pancakes freeze great, so just make a big batch and under cook them a few minutes, allow to cool, and pop in the freezer. When you are ready for them, reheat in a toaster or toaster over, they taste as good as the fresh ones! PS: you can't freeze the frosting, it will get grainy and nasty :(
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