These red velvet pancakes are perfect for Valentine's Day or any weekend morning really, where you can add a splash of colour to your breakfast. If you have a heart shaped mold, you can cut out heart shaped pancakes, or just serve them in a pile of red velvet softness.
RED VELVET PANCAKES
2 cups Bisquick
1 cup milk
1 large beet
2 tablespoons cocoa powder
1. Wrap your beet in tin foil and roast in the oven at 350 degrees fahrenheit for an hour, or until soft.
2. Peel the skin from your beet, quarter it, and puree in a blender with the cup of milk until it is all liquid
3. Mix, in a large bowl, the eggs, milk/beet puree, cocoa powder, and Bisquick mix
4. Heat a large greased pan or griddle and pour the pancake batter in 5" circles. Flip when the edges start to bubble and cook the other side.
5. I chose to cut my pancakes into heart shapes after they were cooked, you could put the mold directly in the pan, or leave them as round velvety pancakes.
6. Serve with a pat of butter and real maple syrup