Pancake Thursdays

I love pancakes. And I love to experiment in the kitchen. So a few weeks ago I fused the two together. The result was…

funky, weird, culinary curiosity, I’m glad I made it once but won’t make it again…

I signed up for a farm fresh food and vegetable home delivery service and they’ve been sending beets. In general, I like beets. In salads. But like I said, I like to experiment with food and I decided to make beet pancakes. The recipe is not mine, I found it at this link: http://www.nytimes.com/2013/10/10/health/beet-and-chia-pancakes.html?_r=0 so I don’t want to take credit for the recipe but I definitely want to take credit for making it and eating it. Interestingly enough, Sophie liked it. Well, when it was fresh. An hour later, it wasn’t great. I served it with my usual Stevia flavored Greek yogurt dressing.

Ingredients

– 2 medium beets
– 1 1/2 whole wheat pastry flour
– 1 cup all purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 tablespoon sugar
– 2 eggs
– 1 teaspoon vanilla
– 1 1/2 cup buttermilk
– 3 tablespoon chia seed

Procedure

Cut away the green stems from the beets, scrub and place in the oven at 425 degrees Fahrenheit in a baking dish with about an inch water for about an hour. Once cooled down, puree half a cup worth.
Sift together the dry ingredients.In a separate bowl, mix wet ingredients and beets.
Mix all together.
Heat pancake pan, spray with a little bit of oil, and make pancakes the same way you usually do.

Enjoy 🙂

And let me know what you thought. No really. Make it and let me know.