Beet and Onion Pinky Pancakes
Big bowl
Whisk
Big Frying Pan
Big Spoon or ladle
1 large Spanish onion (diced)
1 large beet (roasted and cubed)
1 tbsp sugar
2 cups pancake mix (that’s right, a mix!)
1 cup water
8 oz cooking oil
1 tbsp unsalted butter
1/4 cup Sauce Lab #5: Lemon-Beet-Thyme Vinaigrette
1 cup maple syrup
- In a large bowl whisk water and pancake mix until combined
- Heat up frying pan, add 1/2 butter and oil and caramelize the onions (this means not very much stirring! Let the onions get sweet and brown)
- Add the sugar to the carmelized onions, try to coat every onion
- Add **cubed beets and caramelized onions to pancake batter and mix thoroughly (watch it turn pink!)
- Add remaining oil and butter to pan and fry up them pancakes
- Mix maple syrup and Sauce Lab #5 for a sweet and tangy delight to compliment the pancakes
- Serve it!
** Roasting beets takes a long time and I would roast a whole bunch of them for later use. Preheat oven to 350 degrees and add the beets (skin on) and roast for about 2 hours or until the skin is tender. Place in freezer for a half hour, remove and peel and cube.
One Response
November 22nd, 2009 at 9:33 pm
WOW – wonderful taste adventure!!
This was delcious. Kind of reminds me of the movie Bruce Almighty. So many beautiful possibilities yet so many surpises for the novice. The ingredients and the final taste explosion, I’d not change – absolutely amazing! However, I’d recommend more guidance along the way. Such as, be sure to finely chop the thyme. Perhaps lower the temperature and increase by a few minutes the pancake cook time because they are more cumbersome with the beets and carmelized red onions. And, yes yes yes be prepared for the red blotches about the kitchen – clean them up quickly….. and preferably before you lose touch with reality once you take your first bite of those scrumptious pink pancakes.
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