Pinkalicious Pancakes by Jodie Fitz
Sharing my Pink-alicious Pancake recipe is like issuing a taste test challenge.
Over the years, I have come up with quite a few food concoctions, and this one not only got the “thumbs up” from my pickiest child, it has also received a stamp of approval from the hundreds I have served at public events. Everyone is shocked when I reveal what is actually in the batter. (Hint: It’s the same secret ingredient that made February’s cupcake recipe so special.) Here is your challenge: Make a batch for your crew and then surprise them with an ingredient unveil.
Although the picture looks pretty decadent, my family actually eats these “as is” without toppings. However, if you want to serve them up like Fancy Nancy, then try some yogurt glaze and seedless raspberry preserves.
¾ cup low-fat milk
½ cup brown sugar
½ cup pureed beets
1 ½ teaspoons raspberry extract
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
1-tablespoon baking powder
¼ teaspoon salt
Non-stick cooking spray
In a bowl, combine the egg, milk, sugar, beets and extracts together with an electric mixer. Stir in the baking powder and salt with a hand whisk.
Pre-heat your griddle and pre-coat it with non-stick cooking spray. To cook the pancakes, cook one side until the edges are done and the center begins to bubble, then flip to finish cooking on the other side.
Toppings: Instead of syrup, try seedless raspberry preserves and a yogurt glaze, which I make by mixing 1 tablespoon of honey and 3 oz. vanilla yogurt with 1-2 tablespoons of milk, depending on the yogurt’s consistency.
Beets: You can purchase the canned sliced beets for this recipe and puree them in a food processor or blender. If you do purchase the canned variety, choose ones with the no salt added. You can also purchase fresh beets, cook them and then puree them.