Princess pancakes! A teeny girl in our house was pretty excited about the sound of this.
I on the other hand wasn’t so sure. I am the biggest believer in kids and their ability to eat all different kinds of foods (even those with complex flavors) but beets are just so…beet-y. I wasn’t sure if their, uhm, earthy? flavor would blend well with the sugary vanilla pancakes that the kids and I love.
But the color! You can add the tiniest sliver of beet to a smoothie and end up with the most vibrant shade of pink you’ve ever seen. So it was my desperation for hot pink pancakes that drove me try it out. Oh, and the fact that earlier this season we had approximately 400 lbs of beets ripe for the picking (I exaggerate, you should know that about me).
On the first go round, I wasn’t sure if the kids were going to be able to get past that good ‘ole beet flavor but they were totally sold. And so was I! These are going to become Ruthie’s birthday breakfast staple (with some sprinkles added into the batter and sprinkled on top).
This pancake recipe is one of our favorites - A classic modified from the Magnolia Table cookbook. You only need one beet to turn the batter to a shade some may refer to as violently pink. You could probably add even less and get a fairly bright shade of magenta. I hope you’ll give them a shot!