Ingredients for Cooking Beetroot Pancakes
- Eggs 3 pieces
- Wheat flour 3 tablespoons
- Milk 50 milliliters
- Boiled beets 1 piece
- Lemon juice optional
- Cream or yogurt to taste
- Fresh berries 50 grams
- Honey 1 teaspoon
- Main IngredientsBeets, Eggs, Milk, Honey
- Serving 6 servings
Grater, spatula, mixer, non-stick pan, tablespoon, deep plates.
Step 1: beat the eggs.
Separate the yolks from the proteins and whisk the whites thoroughly with a mixer in a thick, standing foam. In order for the whites to whip accurately, you need to carefully separate them from the yolks, and all dishes should be clean and fat-free.
Mix the yolks well with flour and milk, so that a homogeneous, dense mass is obtained.
Step 2: grind the beets.
Peel the boiled beets and grate them finely, then season them with freshly squeezed lemon juice and mix.
Step 3: knead the dough.
Mix boiled beets with flour diluted in yolks and milk until smooth. Then add the protein mass here and mix everything very well again, only in no case use a mixer in order not to destroy the air structure of the proteins.
Step 4: fry beetroot pancakes.
Cook beet pancakes in a non-stick pan without using oil. Spread the dough with a tablespoon, making pancakes with a diameter of about seven centimeters.
Roast over low heat over 2-3 minutes from each side. When you are sure that the pancakes are seized, carefully turn them over with a spatula and fry them on the other side as well.
Thanks to whipped proteins, the pancakes are lush and airy.
Step 5: serve beetroot pancakes.
Before serving, pour the yogurt or cream mixed with honey and sprinkled with sweet berries before serving. You can stack several pieces on top of each other by adding cream of yogurt or cream between them. Delicious breakfast or dessert.
Enjoy your meal!
- You can chop the cooked beets with a blender, so the pieces will be very small, as we need.