Pink Pancakes

"Hide the vegetable" recipes rarely work with my kids, but these were a HUGE hit. The recipe says it serves 4 small children-- for my two kids, the hubby, and myself, we had to double the recipe.

Ingredients:
3/4 c water
1/2 c ricotta cheese
1/4 c beet puree*
1 tsp vanilla extract
1/2 tsp cinnamon
1 c pancake mix
1/4 c grated apple
maple syrup or fruit, for serving

*For the beet puree, I just dumped a can of beets (make sure they're just plain beets, not pickled!!) into the blender. A food processor would work, too.

In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla, and cinnamon and blend. Dump the mixture into a medium bowl, add the pancake mix and apple and stir until just combined. Do not overmix-- the batter will be a little lumpy.
Coat a griddle or large nonstick skillet with cooking spray and set it over med-high heat. Spoon the batter onto the griddle or skillet, using about 1/4 c batter for each pancake. Cook the pancakes until bubbles form on top and the batter is set, 1-2 minutes. Then flip the pancakes with a spatula and cook until golden brown on the other side, 2-3 minutes.
Serve warm, with syrup or fruit.

Cherry Cheesecake Pancakes

•2 cups milk
•2 large eggs
•1/2 cup sugar
•2 teaspoons vanilla extract
•2 cups all-purpose flour
•2 teaspoons baking powder
•1/2 teaspoon salt
•1/4 cup butter - melted
•1 cup cottage cheese 
•Jar of Cherry preserves, such as Polaner's or Cherry Pie Filling
•Whipped cream

Directions:

In a large bowl, beat the eggs with the milk. Add the sugar and vanilla and mix well.
In a separate bowl, combine the flour, baking powder and salt.
Combine the two mixtures and stir in the melted butter followed by the cottage cheese

To make each pancake, dollop 1/4 cup of batter onto a well-greased skillet set to medium high heat (about 375 degrees).
Cook until both sides are lightly brown - about 2 minutes per side

Serve warm with your favorite topping. I suggest cherry preserves and whipped cream.


Posted by: Rachel

Pumpkin Pancakes

2 1/2 c. pancake mix
3 tbsp. brown sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/8 tsp. ground cloves
1 egg
1 3/4 c. milk
2 tbsp. veg. oil
2 tbsp. vinegar
1 c. pumpkin puree

Combine the first six ingredients together in a small bowl. In a larger bowl, combine the last 5 ingredients, then add the dry ingredients to the wet ingredients. Mix just until combined. Use 1/4 c. batter for each pancake-- pour onto a griddle, spread the batter around a little bit, then cook like you would regular pancakes.
Makes about 12 pancakes.


Posted by: Erika