Despite their deep burgundy color, beet pancakes taste just like regular pancakes. They’re not overly beet-y or earthy, so kids will love them.
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 cup and 1 tablespoon milk of choice
- 1/2 teaspoon salt
- 1 oven-roasted beet
- Butter or oil
- Put flour, baking soda, milk, salt, and beet in a food processor or blender. Purée until smooth. If the batter is too thick, add a tablespoon of water or milk to thin it out.
- Add butter or oil to a medium-hot pan. Pour batter, swiftly swirling to coat the entire base of the pan. Don’t flip! Simply remove the pancake when completely cooked through—it will be littered with bubbly holes.
- To serve, top with whatever you have on hand, but we like both savory and sweet toppings:
- Fresh ricotta
- Lemon zest
- Hot sauce
- Sweet chili sauce
- Avocado wedges
- Dijon mustard
- Fried eggs
- Grated cheese
- To assemble a fully-loaded beet pancake: Lay pancake on a plate, top with a dollop of ricotta with squeeze of lime or lemon juice. Layer on a spoonful of beet green pesto, sliced scallions, hot sauce, pickled beet stems, and slices of avocado.
Save leftover cooked pancakes for breakfast! They can be topped with something sweet, like apple or pear puree, strawberries, whipped cream, chocolate chips, or sliced bananas with maple syrup and a side of bacon. Or, make a savory Ham, Egg and Cheese French Crépe: Put a pre-cooked beet pancake into a warm frying pan. Add a sprinkle of grated cheese. Once the cheese melts, add ham and top with a fried egg. Remove from pan. Fold edges over and serve like a French-style crépe and serve with a side of spicy Djion mustard.