Categories: Pancakes
Ingredients
- Butter for the pan
- 3 medium-small red beets
- Dry Mix:
- 1/2 cup quinoa flour
- 1/2 cup whole-wheat flour
- 1 cup all-purpose flour
- 3 tablespoons dark brown sugar
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- Wet Mix:
- 1 1/2 cups whole milk
- 1/3 cup plain yogurt
- 3 tablespoons unsalted butter, melted and cooled slightly
- 1 egg
- Pre-heat the oven to 400˚F. Place the beets in a glass or metal baking dish with about 1/2 cup water in the bottom. Cover with aluminum foil and roast until very tender, about 1 hour. Cool, peel, and purée the beets in a food processor or blender until sm
- Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
- In a medium bowl, whisk together the milk, yogurt, melted butter, egg, and 1/2 cup of beet purée until smooth. Using a spatula, add the wet ingredients to the dry ingredients and gently combine. Using the spatula, add the wet ingredients to the dry ingred
- Although the batter is best if used immediately, it can sit for up to 1 hour on the counter or overnight in the refrigerator. When you return to the batter, it will be very thick and should be thinned, 1 tablespoon at a time, with milk–take great care not
- Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Rub the pan generously with butter; this is the key to crisp, buttery edges, my favorite part of any pancakes. Working quickly, dollop 1/4-cup mounds
- Serve the pancakes hot, straight from the skillets, with a pitcher of warm maple syrup, encouraging your guests to pour as they please.