The Sauced Chef

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

1. In a large bowl whisk water and pancake mix until combined
2. 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)
3. Add the sugar to the carmelized onions, try to coat every onion
4. Add **cubed beets and caramelized onions to pancake batter and mix thoroughly (watch it turn pink!)
5. Add remaining oil and butter to pan and fry up them pancakes
6. Mix maple syrup and Sauce Lab #5 for a sweet and tangy delight to compliment the pancakes
7. 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.

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Sauce Lab #5: Lemon-Thyme-Beet Vinaigrette

food processor

1/2 cup beet juice (or you can puree 1/4 of a roasted beet)

3 tbsp lemon zest

3 tbsp FRESH thyme

1 cup red wine vinegar

2 tbsp vanilla balsamic (or regular balsamic w/ vanilla extract added)

1 tbsp lemon juice

1 tsp honey

3/4 cup salad oil

 S/P TT

1. Add everything but the oil and S/P to the food processor and blend
2. While the food processor is blending slowly pour in the oil (depending on your oilyness preference, you may want to add more oil)
3. Season with S/P till it reaches that tasty pinnacle of zest

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