Beet Pancakes with Beet-Berry Syrup
PREP TIME: 25 MINUTES | COOK TIME: 4 TO 6 MINUTES PER PANCAKE
Ingredients
- 1 jar (15 ounces) Aunt Nellie’s Sliced Beets, divided
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1-1/4 cups milk, divided
- 2 eggs lightly beaten
- 2 tablespoons unsalted butter, plus extra for cooking
Directions
Makes 16 pancakes (about 3 per serving).
- Drain beets; reserve beet liquid. Set aside.
- In large bowl, stir together flour, sugar, baking powder and salt.
- Place 1 cup of the beets in food processor. Reserve remaining beets for Beet-Berry Syrup. Add 1/2 cup of the milk. Process until mixture is pureed. Add eggs; pulse one or two times, or until eggs are mixed in.
- Add beet puree, eggs, melted butter and remaining 3/4 cup milk to flour mixture. Stir just until ingredients are combined; some small lumps may remain. (Add additional milk 1 tablespoon at a time if batter seems too thick.)
- Heat lightly buttered griddle or large non-stick skillet until hot, about 325°F for griddle or medium-low to medium heat for skillet. Using 1/4 cup measure, pour batter onto griddle or skillet, spreading batter if needed. Cook about 2 to 3 minutes per side, turning pancakes when edges look slightly dry. Serve with Beet-Berry Syrup. (Recipe follows)
