Pink (Beet) pancakes


Pink (Beet) pancakes

(from basketeer Suzanne Geiger, who says, “my finicky 2-year-old loved these!”)

  • 2 medium-large beets (steam til soft enough to puree)
  • 1/4 c. applesauce 3/4 c. water
  • 1/2 c. ricotta 1 ¼c. pancake mix
  • Cooking spray 1 T. vegetable oil

Puree together the beets, ricotta, and water; pour into good-sized mixing bowl. Add
applesauce and pancake mix. Stir enough to mix it, but not overly so. Batter will be lumpy.
Coat a griddle/non-stick skillet with cooking spray on medium-high heat. When hot, add the oil.
Spoon the batter onto the skillet in less than 1/4 c. amounts for small pancakes. Cook as you
would normal pancakes. These pancakes will turn out a beautiful magenta color. Can be frozen
and dropped in the toaster for eating later. (Taken from the Deceptively Delicious cookbook,
by J. Seinfeld)