👥8 people
⏲️35m
🕐7m
🍽️dessert
This is a classic recipe for buttermilk pancakes using roasted red beets for a twist.
Ingredients
- 1 lb. pastry flour or all purpose
- 2 ounces sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 ½ teaspoons baking soda
- 4 whole eggs, beaten
- 1 quart buttermilk
- 4 fluid ounces butter, melted
- 1 cup roasted red beets, pureed
- ¼ cup lemon juice
- 6 oz cream cheese, softened
- ½ cup powdered sugar
- For The Filling:
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 tbsp lemon juice
Method
- Preheat the oven to 350F. Peel the red beets and place on a tray and in the oven for 20-30 mins. Once they begin to soften, remove them from the oven and let them cool slightly. Place the beet in a food processor and begin to puree them adding in lemon juice to help smooth the puree.
- In a mixing bowl using a paddle attachment, add the cream cheese in and begin to beat. Turning the mixer off, add in the powdered sugar, careful not to create a smoke cloud of sugar, begin beating the sugar into the cream cheese. Once the mixture begins to look pliable and soft, turn off and stage for when the pancakes are ready. (if the mixture is still dense, feel free to add more sugar and/or a splash of lemon juice)
- Sift together the flour, sugar, salt, baking powder, and baking soda.
- Mix together the beaten eggs, buttermilk, butter and beet puree.
- Add the liquid ingredients to the dry ingredients. Mix just until the dry ingredients are thoroughly moistened. Do not overmix. Let rest for one hour.
- Preheat the flat top to 350º. Depending on the size of the pancake desired, measure 1-2 fl oz portions of the batter onto a greased flat top.
- Griddle the pancakes until the tops are full of bubbles and begin to look dry and the bottoms are golden brown. Turn and brown the other side.
- Remove from the griddle and serve. For this class we topped the pancakes with maple syrup and powdered sugar.
- For The Filling: Place all ingredients for cream cheese frosting in a stand mixer with the paddle attachment and mix until homogeneous. More powdered sugar can be added for a thicker consistency or lemon juice to thin it out. Place the frosting in a piping bag and pipe onto pastry as desired. It can also be used as a filling as shown.
