Pink Pancakes

A special twist on an early morning classic, our Headframe test kitchen created Pink Pancakes in honor of Breast Cancer Awareness Month. Ribbons of maple syrup swirl over fluffy pink pancakes topped with a dollop of Orphan Girl whipped cream. Delicious no matter what shape or size they turn out.

Pink Pancakes
1 cup Milk
1 large Egg
1 tbsp Melted Butter
1/2 tsp Vanilla Extract
2 tbsp Maple Syrup or Local Honey
1 cup Flour
1 tbsp Baking Powder
1/4 tsp Salt
1/4 cup Beet Juice

Whipped Cream
1 cup Heavy Cream
3 tbsp Confectioners Sugar
2 oz Orphan Girl Breast Cancer Awareness

Directions 
To make your pancakes, blend together your Beet Juice, Milk, Egg, Butter, Vanilla Extract and Maple Syrup (or Local Honey) until fully combined.

Slowly mix in your Flour, Baking Powder and Salt to your mixture.

During this time, heat a stove top pan over medium-low heat adding Butter to the surface or a non-stick spray of your choice.

Once the pan is warm, add 1/3 cup of batter to the griddle and cook for 2-3 minutes or until small bubbles start to form on the top. Flip the pancake and cook for another 1-2 minutes. Repeat for the remaining batter.

During this time, start on your Whipped Cream. Mix your Heavy Cream and Confectioners Sugar together until you see stiff peaks form. We would recommend doing this with a stand mixer or in a blender. Once stiff peaks have formed, slowly add in your Orphan Girl 1 oz at a time and blend constantly.

Serve up your Pink Pancakes with a dollop of Whipped Cream, adding any extra fruit or ribbons of maple syrup on top!

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