Beetroot pancakes with ryazhenka
8 servings
30 minutes
Beet pancakes with ryazhenka are an amazing blend of Russian traditions and bold culinary experiments. Beetroot, known for its sweet notes and rich color, transforms ordinary pancakes into a true work of art. Ryazhenka adds tenderness and a slight tang to the batter, making the texture airy and soft. These pancakes are not only beautiful but also healthy, as beets are rich in vitamins and antioxidants. They are perfect for breakfast and can be served with sour cream or soft cottage cheese cream. Adding honey or salty cheese brings new flavors to life. This recipe is a real find for those seeking a balance between classic and originality.
1
Boil or bake the beet until ready. Cut into pieces.
- Beetroot: 200 g
2
Add beetroot to the milk.
- Beetroot: 200 g
- Milk: 1.5 glass
3
Chop with a blender.
4
Add an egg and fermented baked milk.
- Chicken egg: 1 piece
- Ryazhenka (fermented baked milk): 50 ml
5
Add salt, sugar, and flour.
- Salt: 1 teaspoon
- Sugar: 2 tablespoons
- Wheat flour: 2 glasss
6
Mix well.
7
Leave the pancake batter to rest for 30 minutes.
8
Bake on medium heat on both sides in a pan greased with vegetable oil.
- Sunflower oil: 50 ml
