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1
re-heat the oven to 400?F. Place the beets in a glass or metal baking dish with about 1/2 cup water in the bottom. Cover with aluminum foil and roast until very tender, about 1 hour. Cool, peel, and puree the beets in a food processor or blender until smooth. You will need 1/2 cup of beet puree (any remaining puree can be frozen for another time).
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2
Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
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3
In a medium bowl, whisk together the milk, yogurt, melted butter, egg, and 1/2 cup of beet puree until smooth. Using a spatula, add the wet ingredients to the dry ingredients and gently combine. Using the spatula, add the wet ingredients to the dry ingredients and gently combine. The batter should be the consistency of lightly whipped cream and crimson in color.
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4
Although the batter is best if used immediately, it can sit for up to 1 hour on the counter or overnight in the refrigerator. When you return to the batter, it will be very thick and should be thinned, 1 tablespoon at a time, with milk-take great care not to overmix.
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5
Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Rub the pan generously with butter; this is the key to crisp, buttery edges, my favorite part of any pancakes. Working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancakes, flip it over and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth before griddling the next batch. Rub the pan with butter and continue with the rest of the batter. If the pan is too hot or not hot enough, adjust the flame accordingly to keep results consistent.
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6
Serve the pancakes hot, straight from the skillets, with a pitcher of warm maple syrup, encouraging your guests to pour as they please.
