Beet and Blackberry Pancakes
Roasting the beets adds to their natural sweetness, allowing for less sugar in the batter and a healthier breakfast all around.
- 2 small beets (about 1/4 cup beet mash)
- 2 Tbsp butter, melted
- 0.75 cup milk
- 1 egg
- 0.25 tsp salt
- 1 Tbsp baking soda
- 2 Tbsp sugar
- 1 cup flour
- homemade whipped cream
- Set oven to 400 degrees.
- Wash and trim beets of stems, wrap in foil, and roast for 30 to 45 minutes or until fork tender.
- When the beets are cool enough to handle, gently peel off the skins and rinse under cool water. Transfer to a small bowl and mash with a potato masher or the crossed tines of a whisk, continuing until the beets resemble chunky applesauce. You can also puree the beets in a food processor or blender. Set aside.
- In a medium-sized bowl, combine the flour, sugar, soda, and salt.
- In a separate bowl, whisk together the egg, milk, butter, and beets. Make a well in the flour mixture and slowly add the liquids, stirring till just combined with a wooden spoon.
- Lightly butter a griddle or other heavy flat pan and set over medium heat. Pour about 2 tablespoons of batter into the pan and smooth into a small circle with the back of a spoon. Cook until bubbles just begin to form on the edges of the cake and then flip to cook the other side. Continue with remaining batter. Serve warm with lightly sweetened whipped cream and fresh blackberries.
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