Thursday, October 14, 2010
Recipe of the Month - October 2010
Veggies in the morning are a great way to start your day. This recipe makes two types of pancakes, pink pancakes and pumpkin pancakes. This dish is great for a brunch. This recipe does take a little bit of time so if you are serving it for a brunch, start before your guests arrive or have your guests help. If your pancake mix calls for oil, be sure to add it to the batter.
4 cups pancake mix
1 cup beet juice
4 tablespoons sugar
4 teaspoons baking powder
2 teaspoons vanilla extract
1 tablespoon cinnamon
1 cup ricotta cheese
1 cup milk, extra if needed
1 cup pumpkin puree, not pumpkin pie filling
Heat a griddle pan over medium heat.
First make the pink pancakes. To measure the beet juice, drain the juice from a can of beets into a glass measuring cup. Add milk to get 1 cup of liquid, if needed. In a large bowl, stir together 2 cups of pancake mix, beet juice, 2 eggs, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon vanilla, and the ricotta cheese. Mix until combined.
Place about 1 tablespoon of the batter onto a hot griddle. Cook for about 2 minutes on each side or until pancakes are golden.
Now make the pumpkin pancakes. In another large bowl stir together 2 cups of pancake mix, 1 cup of milk, 2 eggs, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon vanilla, cinnamon, and the pumpkin puree. Stir until combined.
Place about 1 tablespoon of the batter onto a hot griddle. Cook for about 2 minutes on each side or until pancakes are golden. Serve with maple syrup and fruit.
Serves about 12 – 14.