beet and chia pancakes

prep time:  tbd
cook time:  tbd
servings:  15 pancakes

1 large beet
1 cup wheat flour
1/2 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups buttermilk
3 tablespoons chia seeds
3 tablespoons sunflower, grapeseed or canola oil

1.  preheat the oven to 425 degrees.  cut the greens away from the beet, leaving about 1/4 inch of the stem.  scrub the beet and place in a baking dish.  add 1/3 inch water to the dish.  cover tightly.  place in the oven and roast for 60 minutes or until very soft and easy to penetrate with a knife.  remove from the oven and allow to cool in the covered baking dish.  cut away the ends and slip off the skins.  puree in a food processor fitted with a steel blade until smooth.  measure out 1/2 cup (freeze any extra).

2.  sift together the flours, baking powder, baking soda, salt, and sugar.  in a medium-size bowl, beat together the eggs, buttermilk oil, vanilla beet puree and honey.  quickly whisk in the flour mixture and fold in the chia seeds.

3.  heat a large skillet or griddle over medium-high heat and brush with butter or oil.  drop the pancakes by the scant 1/4 cup onto the hot pan or griddle.  cook until bubbles break through and turn pancakes.  they will be quite moist so make sure to wait long enough so they don't fall apart when you turn them cook for 1 - 2 minutes on the other side until lightly browned.  remove to a rack.  serve with maple syrup and butter.

- new york times, october 2013

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