Healthy, Delicious recipe for RED VELVET PANCAKES made with no artificial colors - Just Beetroot.
Author: Sandhya Hariharan
150gCooked Beetroot3 medium sized Beetroot
10gBaking Powder2 Tsp approx
3gSalt1/2 tsp approx
2Tspof Sunflower/Olive Oil
1Large Egg Slightly Beaten
Butter for greasing the pan
Cream Cheese Glaze
1Tblspn Milkif needed
Berries as desired
Cream Cheese Glaze - To prepare the cream cheese glaze, beat the cream cheese, icing sugar, and vanilla extract in a bowl until smooth. Thin the consistency with a tblspn of milk if needed and set it aside.
Dry Ingredients - Sift the Flour, Baking Powder, Caster Sugar and Salt together.
Wet Ingredients - Blend Cooked Beetroot and milk until you get a smooth puree. In another bowl, mix Beet Milk Puree, oil, vanilla extract and lightly beaten egg.
Combine - Add the wet ingredients to dry gradually with constant whisking in between, making sure there is no lump formation.
Cook Pancakes - Heat the non-stick pan on low heat, spread the butter just enough to grease. Pour 2 small ladle of the batter onto the pan, allowing it to spread on its own. When the bubbles begin to appear ( approximately 2 minutes, flip the pancake and cook for another 1 minute or so.
Repeat the process until all the batter is used up. Keep the pancakes warm by stacking them in an oven ( heated at the lowest setting). I could make 12 Pancakes with this measurement.
Serve Stack the Red Velvet Pancakes, top them up with cream cheese glaze, loads of berries and enjoy.
Make sure the flame is at a low setting. Cooking in high heat could discolor the pancakes. Each pancake takes about 3 - 3 1/2 minutes.