# What Goes In:
→ Pancakes
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/4 cups milk, dairy or plant-based
07 - 1/2 cup plain Greek yogurt
08 - 1/4 cup beetroot purée
09 - 2 large eggs
10 - 2 tablespoons unsalted butter, melted, plus additional for cooking
11 - 1 teaspoon vanilla extract
→ Strawberry Compote
12 - 2 cups fresh or frozen strawberries, hulled and halved
13 - 2 tablespoons sugar, adjusted to taste
14 - 1 tablespoon fresh lemon juice
15 - 1 teaspoon cornstarch mixed with 1 tablespoon water, for thickening
→ Garnish and Serving
16 - Fresh strawberries, sliced
17 - Whipped cream or Greek yogurt
18 - Maple syrup, optional
# How to Make It:
01 - Combine strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until fruit softens and breaks down. For thicker consistency, stir in cornstarch slurry and simmer for 1 to 2 minutes additional. Set aside to cool slightly.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
03 - In a separate bowl, whisk milk, yogurt, beetroot purée, eggs, melted butter, and vanilla extract until smooth and well blended.
04 - Pour wet ingredients into dry ingredients. Mix gently until just combined; a few lumps are acceptable. Do not overmix to maintain pancake fluffiness.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
06 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on surface and edges appear set, approximately 2 to 3 minutes. Flip carefully and cook for 1 to 2 minutes until golden brown and cooked through. Repeat with remaining batter.
07 - Stack pancakes and top with strawberry compote, fresh sliced strawberries, and a dollop of whipped cream or yogurt. Drizzle with maple syrup if desired.
