Pink Pancakes

Ingredients

• 1 large Red beetroot, large (For boiling and pureeing)
• 5 yolks Egg yolks (From large eggs)
• 2 tablespoons All-purpose flour
• 4 tablespoons Heavy cream (About 1/4 cup)
• 3 tablespoons Granulated sugar (Or to taste; original calls for 'plenty of pounded loaf sugar')
• 0.5 whole nutmeg Nutmeg, freshly grated (About 1/2 teaspoon grated)
• 3 tablespoons Brandy (One wineglass)
• 3 tablespoons Butter, for frying (Or use ghee or neutral oil)
• 2 tablespoons Green candied fruit or angelica (For garnish; optional)

Instructions

1. 1Place the large beetroot in a pot of water and bring to a boil. Boil until very tender when pierced with a knife, about 45-60 minutes depending on size.
2. 2Once the beetroot is tender, drain and let cool slightly until you can handle it. Peel off the skin and cut the beetroot into thin slices.
3. 3Pound the sliced beetroot to a smooth pulp using a mortar and pestle, or use a food processor or blender. Strain the pulp through a fine-mesh sieve or muslin cloth to extract the smooth puree, discarding any fibrous bits. You should have about 1/2 cup of beetroot puree.
4. 4In a large mixing bowl, combine the beetroot puree, egg yolks, flour, cream, sugar, grated nutmeg, and brandy. Whisk or beat together until you have a smooth, well-combined batter with no lumps.
5. 5Heat a frying pan or skillet over medium heat. Add about 1 teaspoon of butter and let it melt, swirling to coat the pan.
6. 6Pour about 2-3 tablespoons of batter into the hot pan, tilting to spread it into a thin circle. Cook for 2-3 minutes until the edges look set and the bottom is lightly browned. Flip carefully and cook the other side for 1-2 minutes. Transfer to a warm plate. Repeat with remaining batter, adding more butter to the pan as needed.
7. 7Serve the pink pancakes hot, garnished with chopped green candied fruit or angelica for a colorful contrast.