Pancakes with beetroot juice

3 servings

20 minutes

Beetroot juice pancakes are a bright and unusual dish of Russian cuisine, adding a touch of freshness and originality to traditional recipes. Beetroot juice not only gives the batter a rich pink hue but also adds a light sweetness and earthy flavor notes, creating a harmonious combination with sour milk kefir. These pancakes have a delicate, airy texture thanks to starch, while erythritol makes them lower in calories while preserving sweetness without extra sugar. Serving with sour cream enhances the flavor further, adding softness and creaminess. This dish is perfect for cozy home breakfasts or original presentations on festive tables, impressing not only with taste but also with its aesthetic appearance.

Energy value per serving

• Calories: 180.1
• Proteins: 7.9g
• Fats: 5.8g
• Carbohydrates: 24.6g

Ingredients

• Chicken egg: 2 pc
• Kefir: 200 ml
• Cornstarch: 60 g
• Soda: pinch
• Pink Himalayan Salt: pinch
• Erythritol: 1 tbsp
• Olive oil: to taste
• Beetroot juice: 6 tbsp
• Sour cream: to taste

Cooking steps

1. Crack 2 large eggs into a deep bowl.

   Required ingredients:

   • Chicken egg: 2 pieces

2. Pour in the kefir.

   Required ingredients:

   • Kefir: 200 ml

3. Add starch.

   Required ingredients:

   • Cornstarch: 60 g

4. Add soda.

   Required ingredients:

   • Soda:  pinch

5. Add salt.

   Required ingredients:

   • Pink Himalayan Salt:  pinch

6. Pour beet juice.

   Required ingredients:

   • Beetroot juice: 6 tablespoons

7. Mix with a whisk or mixer.

8. Add erythritol. Mix thoroughly.

   Required ingredients:

   • Erythritol: 1 tablespoon

9. Heat oil in a pan. Pour the resulting mixture into the pan in portions.

   Required ingredients:

   • Olive oil:  to taste

10. When the bottom side is browned, flip it and reduce the heat. Fry for another 2 minutes.

11. Transfer to a plate, add sour cream to taste, and serve.

    Required ingredients:

    • Sour cream:  to taste