Red pancakes

6 servings

90 minutes

We achieved this beautiful rich color with the help of beets. First we baked them, then blended them with milk and kefir, and then added this mixture to the dough. These pancakes will go well with salmon filling, or a sweet filling of berries or fruits.

Energy value per serving

• Calories: 345.1
• Proteins: 9.8g
• Fats: 9.8g
• Carbohydrates: 55.2g

Ingredients

• Beet: 200 g
• Milk: 450 ml
• Kefir: 100 ml
• Chicken egg: 1 pc
• Wheat flour: 330 g
• Sugar: 40 g
• Salt: 5 g
• Vegetable oil: 30 ml
• Cottage cheese: to taste
• Lightly salted salmon: to taste
• Dill: to taste

Cooking steps

1. Prepare all the ingredients. Preheat the oven to 180 degrees.

2. Wash the beetroot, wrap it in foil and bake in the oven until soft, which will take 30-50 minutes depending on the size of the roots.

   Required ingredients:

   • Beet: 200 g

3. Peel the cooked beetroot and cut it into large pieces.

4. Blend the beetroot with milk and kefir until smooth.

   Required ingredients:

   • Beet: 200 g
   • Milk: 450 ml
   • Kefir: 100 ml

5. Add egg, sugar, and salt, and mix.

   Required ingredients:

   • Chicken egg: 1 piece
   • Sugar: 40 g
   • Salt: 5 g

6. Gradually add flour and knead a homogeneous dough.

   Required ingredients:

   • Wheat flour: 330 g

7. Heat the frying pan and grease it with vegetable oil.

   Required ingredients:

   • Vegetable oil: 30 ml

8. Pour a little batter into the pan and spread it across the bottom.

9. Fry for 2 minutes, then flip and fry for another 20 seconds. You can fry the pancakes on only one side to keep the other side's color rich. Fry all the pancakes this way.

10. Serve red beet pancakes with cream cheese and lightly salted fish, garnished with dill.

    Required ingredients:

    • Cottage cheese:  to taste
    • Lightly salted salmon:  to taste
    • Dill:  to taste