(4 Years Old)
My Little Miss loves pink. Pink clothes, pink accessories (yes, accessories), pink sneakers and shoes, Pinkalicious books, pink crayons and markers…. Of course, I knew she would LOVE pink pancakes. We've been making a slightly adapted version of Catherine's version at Weelicious for over two years now. It's one of their favorite pancake recipes.
This is a very kid friendly cooking recipe. Pull up a stool for the kiddies and let them help. Yes, there will be a mess- but face it, you have kids you were going to vacuum anyway.
Pink (Beet) Pancakes
1 3/4 c Whole Wheat Pastry Flour (or an equal blend of whole wheat flour and unbleached all-purpose flours)
1/2 tsp Kosher salt
1 Tbsp Baking soda
2 Medium Beets, roasted, peeled and cooled (about 3/4 cup)- I usually roast the beets a day ahead*
2 Tbsp butter, melted and cooled
3 Tbsp Sugar (whichever is your preference- white, coconut and even light brown all work well)1 1/4 c Milk (we use 2%)
1/3 c Greek Yogurt (we use 0%, any would work)
1 tsp Vanilla extract
Preheat your griddle to medium-low.
Sift the first three ingredients into a large bowl.
Whisk the egg in a separate medium-sized bowl for about 30 seconds, whisk in the butter and sugar until combined. Mix in the remaining wet ingredients OR you could just throw all the wet ingredients (beets, egg, melted butter, sugar, milk, Greek yogurt and vanilla extract) into the blender and puree until smooth (first puree the beets until smooth, then add the remaining ingredients and puree until well incorporated).
Add the wet ingredients to the dry. Stir until just combined. A few lumps are ok. If you over stir, your batter will not be as light because of the extra gluten formation that occurred from over mixing.
Have the kids add their love.
Grease the griddle. Cook your pancakes for about two to three minutes, or until the sides begin to look dry. Flip over and cook for another two minutes. Remove to warming dish.
We like to make Mickey Mouse pancake shapes, tiny silver dollar pancakes and now letter pancakes using our fun pancake pen (affiliate link provided- however, I was not compensated for reviewing this pen, yadda yadda, just sharing what works for us).
*How to roast beets- Preheat the oven to 400 degrees. Cut off stems and roots from beets. Wash well to remove any stuck on dirt. Create an aluminum foil pouch for each beet, leaving air in the pouch so that the beets with steam while they roast. Bake for an hour. Allow to cool. Carefully tear open the pouches, and with your fingers slide the skins off (discard the skins). For this recipe, place the beets in a food processor and puree until smooth.
This pancake pen is AWESOME (click here)! That's the pen with the green cap and base, and pink batter. It has a wide base to allow easy transferring of the batter into the pen. The nozzle is not only wide enough to allow our thicker batters to flow through, it is also made of silicone so that you don't have to worry about touching the nozzle to the pan. It even has a cap so that you can keep left-over batter for the next day. The entire device comes completely apart for easy clean up AND it is top-rack dishwasher safe. I love this thing! Look at those letters. I should have taken pictures of the hearts, swirls and Mickey Mouses, but they were eaten too fast!