TODAY Food Club

For the pancakes, mix the first six ingredients in a bowl and set aside. In another bowl, add the eggs,buttermilk, grated beet, vanilla, and butter. whisk the beet mixture well, and use a spoon or whisk to take out most of the grated beet, it's ok to have some left in the mixture.Combine the wet mixture into the bowl with the dry mixture, and use a spatula to mix all the ingredients together. Don't over mix the batter, it will cause for tough pancakes, stop when the mixture still looks a little lumpy.

Pre-heat a large non-stick pan or griddle over medium heat. Generously schmear the pan with butter, and scoop medium size pancakes, being careful not to make them too big as to form the dreaded uni-pancake.Cook for five minutes, or until little bubbles form all around the edges, flip and cook for another 4 minutes.

Meanwhile, combine the cream cheese and powdered sugar in a large bowl, beat with a mixer until well combined and fluffy, about 3 minutes. Add the vanilla and milk, continue beating until you get the consistency you want, adding more milk as needed.

To make the short stack, alternate pancakes with layers of frosting and garnish with toasted walnuts and a spanking of powdered sugar.

Cooks note: If you don't have buttermilk, combine 1 cup of milk with ¼ cup of greek yogurt, mix well. You will get the same texture and flavor of buttermilk.