Saturday Pancakes, as we call it, is the lovely cooking time we share in the kitchen and the announcement for my children that the weekend is beginning. As for last Saturday, unusually, we were busy from early morning so we couldn’t dedicate this time to cooking. We decided then that we would leave the pancakes for the middle of the week in exchange for our weekly baking session.
We love trying different ingredients and even spices sometimes. We chose this week one of our favorite pancake recipes. I guess it is the colour that makes them special for the kids. And it’s true, it’s kind of funny.
And for your weekly culinary vocabulary:
Crepas de betabel con amaranto / Beetroot and amaranth Pancakes
- 300ml leche = 300ml milk
- 150g harina = 150g flour
- 1/2 taza de betabel rallado = 1/2 cup grated beetroot
- 1 cucharadita de polvo de hornear = 1 tsp baking powder
- 1 pizca de sal = a pinch of salt
- 2 huevos = 2 eggs
Put everything in the blender
Pour around half ladle of batter on your pre-heated pan/skillet on medium fire and wait for around 1 minute until you see the batter turning slightly pale (when it cooks through) then flip it over and wait another minute or so and serve on a plate and continue to do this with the rest of the batter.
We normally use 3 different pans
- chico = small
- mediano = medium
- grande = big
Then put whatever you like as filling. We like: honey, maple syrup, jam or marmalade, peanut butter and my son’s favourite: nutella
For variations, there is a thousand and one combinations, amongst my favorite ones : sunflower seeds, pumpkin seeds and sesame seeds. They give a lovely crunchy texture. You can also change the beetroot altogether and use the same amount of carrot or pumpkin, both delicious too!