Ingredients:

  • 2 cups (250g) All-purpose flour
  • 2 tbsp (25g) Granulated sugar
  • 1 ½ tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Fine sea salt
  • 1 ½ cups (355ml) Buttermilk, room temperature
  • 1/3 cup (80g) Roasted beet puree
  • 1 large Egg
  • 3 tbsp (42g) Unsalted butter, melted and cooled
  • 1 tsp Vanilla extract
  • 1 tbsp Lemon juice
  • 1 cup (240ml) Heavy whipping cream, chilled
  • 2 tbsp Powdered sugar
  • ½ tsp Rose water
  • 1 cup Fresh raspberries
  • ½ cup Pomegranate seeds
  • 4 tbsp Pure maple syrup

Instructions:

  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt.
  2. In a separate bowl or blender, combine the buttermilk, beet puree, egg, melted butter, vanilla extract, and lemon juice. Blend until the mixture is a uniform fuchsia color.
  3. Gently fold the wet ingredients into the dry ingredients using a spatula. Mix only until the flour streaks disappear to avoid a rubbery texture.
  4. Transfer the pancake batter into a plastic squeeze bottle with a wide-cut tip.
  5. Heat a non-stick griddle over low-medium heat. Use the squeeze bottle to draw the perimeter of a heart, let it set for 5 seconds, and then fill the center with batter.
  6. Cook until bubbles form on the surface and the edges look set, then flip carefully with an offset spatula. Cook for another 1-2 minutes until done but not browned.
  7. In a chilled bowl, whip the heavy cream, powdered sugar, and rose water until medium-stiff peaks form.
  8. Stack the heart pancakes and top with a dollop of rose whipped cream, fresh raspberries, pomegranate seeds, and a drizzle of maple syrup.