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Carli recently joined me in the Price Chopper Kids Cooking Club kitchen to make a S-U-R-P-R-S-E Valentine’s Breakfast to share with you that’s also perfect for the upcoming break. And, together we are issuing a TASTE TESTING CHALLENGE for these deliciously scrumptious Beet Pancakes! I know…you’re probably thinking…what? But seriously, they really are delish…
If you follow along you will see that I recently made my husband a naturally dyed red velvet cake for his birthday. In fact, it feels like we are a little beet happy lately – lol. But the truth of the matter is that this recipe came long before the red velvet experiment, but some how in my subconscious I decided to share them one after the other…
There are a lot of different versions of beet pancakes & we tried several that didn’t make the cut. I have been experimenting & at the end of the day it was one simple ingredient that made all of the difference. What was it? Raspberry extract. And, this simple solution is receiving a total THUMBS UP!
We finished off our Beet Pancakes quite decadently by drizzling them with a yogurt glaze (see below) & a bit of seedless raspberry jam; a total hit!
¾ cup Price Chopper low fat milk
½ cup brown sugar
½ cup pureed beets
1 ½ teaspoons raspberry extract
½ teaspoon Price Chopper vanilla extract
1 ¼ cups all Price Chopper purpose flour
1-tablespoon baking powder
¼ teaspoon Price Chopper salt
Price Chopper non-stick cooking spray
In a bowl mix the egg, milk, sugar, beets and extracts together until they are mixed well with an electric mixer. Stir in the flour, baking powder & salt with a hand whisk.
Pre-heat your griddle and pre-coat it with the Price Chopper non-stick cooking spray. And cook the pancakes; cook one side until the edges are cooked and the center begins to bubble before flipping to finish cooking the pancakes on the other side.
Toppings: These pancakes are actually delicious without any topping. Instead of syrup try the seedless raspberry preserves and/or a yogurt glaze which we make by mixing 3 oz. vanilla yogurt with 1 – 2 tablespoons of milk depending on the yogurts consistency & 1 tablespoon of honey.
Beets: You can purchase the canned sliced beets for this recipe & puree them in a food processor or blender. If you do purchase the canned, try the no salt added for a NuVal Score of 100. Or, you can purchase the fresh beets, cook them and then puree them.