Making Pink Pancakes with Jas. Townsend

9:31 Published September 26, 2017

Jas. Townsend joins our colonial trades expert Sam Murphy in preparing Hannah Glasse's recipe for pink pancakes. INGREDIENTS 1 large red beet 4 egg yolks (or equivalent amount of egg substitute) 3/4 cup all-purpose flour 1/2 cup heavy cream (or you may use skim milk or low fat cream) 1/3 cup sugar 3 oz. brandy 1/2 freshly grated nutmeg Butter for frying (may substitute margarine or oil) Sweet meats or preserved apricots DIRECTIONS 1. Boil the beet with the skin on until tender. Let cool, then remove the skin. 2. Roughly chop the beet and then puree it in a food processor. While the processor is running, add the sugar, egg yolks, cream, brandy, and nutmeg. Stop the processor from time to time to scrape down the sides. When everything is well pureed, add the flour to combine to a smooth batter. 3. Heat a non-stick frying pan to medium heat and melt a small amount of butter in the pan. Spoon ¼ cup of the mixture for each pancake into the pan and fry on both sides until done. Repeat until all the batter is used up. 4. Garnish with sweet meats or apricots. More recipes available at http://www.mountvernon.org/recipes

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