Gwillimdale Cookbook (8.5 x 11 in) - Flipbook - Page 9
Directions
1. Combine flour, sugar, baking powder and salt ingredients together in a
medium bowl.
2. Add the peeled and cooked beet to a blender, then pour in the milk, lemon
juice and vanilla extract. Blend until nice and smooth.
3. Pour the wet ingredients to the flour mixture, and gently combine with a
spatula (do not overmix). Let the batter rest for about 5 minutes. It should
become fluffy with some bubbles on top.
4. If needed, lightly grease a pan with vegetable oil or use a nonstick pan or a
griddle to pour batter directly. Place the pan over low heat and spoon abou
three tablespoons of the batter for each pancake. Cook on one side until top
begins to bubble, then flip on the other side and cook until slightly golden.
5. Serve warm, with your choice of toppings such as mixed berries and sliced
bananas.
Prepare Time
5 Minutes
Cook Time
2 Minutes
Yield
10 Pancakes
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