I seemed to have always met people who either liked or hated beets; I love beets. This, however, is not a beet pancake; it is a chocolate pancake that happens to have beets in it. I saw a beautiful picture of a beet red velvet cake in a Donna Hay magazine; that cake was two-layered with lots of cream and served twelve. I thought: How about a pancake with cocoa powder instead? These are chocolat-y and you will not detect the taste of beets in them. (The recipe in that magazine had both chocolate and cocoa powder).
I would serve these for dessert, actually. In Lebanon, pancakes are called atayef and are served as a dessert, with cream or nut fillings.
Mix wet ingredients first:
1 beet, boiled and peeled (medium-size) 100 g or 3.6oz (can increase the beets to 115 g. or 4.5 oz)
1 large egg
1 Tbsp honey
2 tbsp raw sugar
¼ cup cocoa powder mixed with 2 oz melted unsalted butter
½ cup milk
½ cup beet juice (use the beet water after boiling the beets)
1 cup all-purpose flour
dash of salt
½ tsp baking powder
1. Mix in a blender or food processor bowl the wet ingredients first. Mix the dry ingredients in another bowl and add them to the wet ingredients. Grease and heat a skillet and cook them as regular pancakes. Serve with honey or cream or any syrup.
NOTE: If you wish to have a perfect even size pancake, use a cookie cutter; spray the cookie cutter inside and place it on the skillet; pour the batter inside the cookie cutter; when it is done, flip it after removing the cookie cutter.
A storefront in Burj Hammoud, Beirut.
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