Waking up on Valentine’s Day to a fresh stack of pancakes is a must. These pretty in pink pancakes use a roasted beet puree to give them a naturally vibrant hue, meaning no artificial colouring whatsoever. The beets add a touch of sweetness as well, so the kids will love them too. OK — maybe just don’t tell them breakfast has vegetables!
Step 1 can be done in advance.
To prepare the beets for the pancakes, simply wrap 2 beets tightly in foil and roast them at 400°F for about an hour. Once cooled, peel and puree until smooth. Add a touch of water to the blender or food processor if necessary. This step can be done in advance.
In a large mixing bowl, sift together the flour, baking powder, salt and sugar. Create a well in the centre.
Add the egg, pureed beets, vanilla, melted butter and milk. Whisk until the batter just comes together, a few lumps are okay.
Heat a non-stick skillet over medium heat and add a touch of butter. Swirl it around the pan to evenly coat the whole surface. Pour in a scoop (about ⅓ cup) of batter. Cook until the top begins to bubble, about 3 minutes. Flip and cook for an additional minute, until both sides are golden brown.
Repeat until no batter remains, coating the pan with a touch of butter each time. Stack cooked pancakes onto a serving plate. Garnish with fresh berries and a drizzle of maple syrup!