Pancakes Make People Happy is a cookbook for everyone who loves pancakes. From savory, satisfying brunch-time fare to light, sweet desserts, pancakes are the perfect food to nourish body and soul.
With authors hailing from the Catskills area of upstate New York, the recipes are farm-fresh and wholesome. Gluten-free, vegan, vegetarian, and dairy-free recipes are included. Pancakes Make People Happy has everything you need to start enjoying this delicious food in no time.
Just in time for Valentine’s Day, check out the recipe for Pink Heart Beet Pancakes below.
Pink Heart Beet Pancakes
- 1 medium to large beet, boiled and peeled
- 1 cup milk
- 1 large egg
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 cup flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- Oil for greasing
- Heavy cream for topping (optional)
- Strawberries for topping (optional)
In a blender, puree beet with milk until smooth. Add egg, butter, vanilla extract and maple syrup, and blend to combine. Add flour, baking powder and salt to the mixture. Pulse to combine (try not to over blend).
Heat a griddle over medium heat and grease with oil or butter. Pour ⅓ cup of the batter into your heart mold, or onto the griddle. Cook for 2–3 minutes, until small bubbles start to form on the top and the edges firm up.
Remove heart mold carefully before flipping or flip the regular pancakes and cook for another 1–2 minutes until the pancakes are cooked through. If using the mold, don’t worry if it doesn’t come off perfect, you can use a spatula or knife to trim the edges a bit.
Repeat for the remaining batter. If serving with whipped cream, beat heavy cream until thick and dollop on pancakes with a few berries.