Imagine a breakfast that's not just a meal, but a culinary adventure that transforms your morning routine into a vibrant, flavor-packed experience! These Beetroot and Pear Pancakes are about to become your new obsession - a stunning fusion of earthy beetroot and sweet pear that will make your taste buds dance and your Instagram followers drool. Forget boring, plain pancakes - this recipe is a game-changer that brings color, nutrition, and excitement to your breakfast table in just 35 minutes!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Breakfast
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 1 cup grated beetroot
- 1 ripe pear, diced
- Butter for cooking
Instructions
- In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure a smooth, lump-free mixture.
- In a separate bowl, whisk together the milk and egg until well combined and slightly frothy.
- Gently fold the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix, as this can make the pancakes tough.
- Carefully fold in the grated beetroot, which will give the pancakes a vibrant pink-red color and earthy sweetness.
- Gently stir in the diced pear, distributing the fruit evenly throughout the batter.
- Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter to lightly coat the cooking surface.
- Using a 1/4 cup measuring cup, pour the batter onto the hot skillet, allowing space between each pancake.
- Cook for approximately 2-3 minutes, or until small bubbles form on the surface and the edges start to look dry.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Repeat the process with the remaining batter, adding butter to the pan as needed.
- Serve warm, optionally garnished with additional diced pears, a drizzle of honey, or a sprinkle of powdered sugar.
Tips
- Grate the beetroot fresh for maximum color and flavor intensity.
- Don't overmix the batter - lumpy is good! Overmixing can make your pancakes tough.
- Use a medium heat setting to ensure even cooking and a beautiful golden-brown color.
- For extra moisture, choose a very ripe pear that's soft but not mushy.
- If the batter seems too thick, add a splash of milk to thin it out.
- Keep cooked pancakes warm in a low-temperature oven while preparing the entire batch.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
- Experiment with toppings like Greek yogurt, maple syrup, or toasted nuts for added texture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 6g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 55mg
