Ingredients:

  • 250g All-purpose flour
  • 3 tbsp granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 350ml full-fat buttermilk
  • 1 large egg, room temperature
  • 45g unsalted butter, melted and cooled
  • 1 tbsp beet powder
  • 1 tsp pure vanilla bean paste
  • Fresh raspberries and halved strawberries for topping
  • Clotted cream or whipped mascarpone for topping
  • Grade A Maple syrup for serving

Instructions:

  1. Sift the 250g flour, 3 tbsp sugar, 2 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp salt, and 1 tbsp beet powder into a large bowl. Note: Sifting prevents beet powder clumps which look like dark spots.
  2. Whisk the 350ml buttermilk, 1 egg, and 1 tsp vanilla bean paste in a separate jug until the egg is fully incorporated.
  3. Slowly pour the melted and cooled 45g butter into the wet ingredients, whisking constantly to prevent curdling.
  4. Create a well in the dry ingredients and pour in the wet mixture.
  5. Fold gently with a spatula until just combined and a few lumps remain. Note: Over mixing develops gluten and makes the pancakes rubbery.
  6. Transfer half the batter into a squeeze bottle with a medium sized tip.
  7. Heat your skillet over medium low heat and lightly coat with a tiny bit of butter.
  8. Draw a heart outline with the squeeze bottle, then quickly fill the center.
  9. Cook for 2-3 mins until bubbles form on the surface and the edges look matte.
  10. Flip carefully and cook for another 1-2 mins until the center springs back when lightly pressed.