Description
Elevate your breakfast with these vibrant pancakes featuring ricotta and beet purée for a delightful mix of flavor and color.
Ingredients
Scale
- 1 cup all-purpose flour — sifted
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup whole milk — warm (approx. 100–110°F)
- 1 large egg — room temperature
- 3/4 cup whole-milk ricotta — drained and smooth
- 2 tablespoons unsalted butter — melted and cooled
- 1 small roasted beet (about 3–4 oz), pureed until smooth
- 1 teaspoon vanilla extract
- Zest of 1 lemon — finely grated
- 1/4 cup good maple syrup or light honey
- 1/2 cup crème fraîche or Greek yogurt — chilled
- Microgreens or finely chopped chives for garnish
- Toasted sliced almonds or pistachios for crunch (optional)
Instructions
- Prepare the beet purée by roasting the beet wrapped in foil at 400°F for 40–50 minutes until tender; cool, peel, and puree with 1 tablespoon of warm milk to a silky paste.
- Combine the dry ingredients by whisking the sifted flour, sugar, baking powder, and salt in a medium bowl until homogenous.
- Whisk the wet ingredients in a separate bowl, blending warm milk, room-temperature egg, ricotta, vanilla, lemon zest, and melted butter until smooth.
- Fold in the beet purée into the wet mix until streaks of rose become uniform, then add the wet ingredients to the dry ingredients and fold gently.
- Rest the batter for 10 minutes to thicken and meld flavors.
- Heat a nonstick skillet over medium-low heat and lightly butter it.
- Cook the pancakes by spooning 1/4-cup portions onto the pan and cooking until small bubbles form, then flipping to cook the other side.
- Keep the cooked pancakes warm in a low oven while finishing the batch.
- Prepare toppings by whisking crème fraîche with a teaspoon of maple for shine, and toasting nuts briefly.
- Serve pancakes stacked slightly offset on warm plates with crème fraîche and a drizzle of warm maple syrup.
Notes
Use room-temperature ingredients for better emulsion and roasted beets for deeper color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg