English Beetroot Pancakes
4 servings
60 minutes
English beet pancakes are a bright and unusual dish of British cuisine that combines the rich flavor of beets with the delicate texture of classic pancakes. Their origin traces back to experiments with root vegetables in baking when chefs sought new ways to impart natural sweetness and juiciness to the batter. Thanks to beets, these pancakes take on an appetizing pink hue and a unique earthy-sweet taste that pairs wonderfully with berry sauces, sour cream, or honey. They can be served for breakfast or dessert, topped with various toppings. They will adorn a festive table and delight lovers of original recipes. English beet pancakes are a true gastronomic find for those who enjoy experiments and exquisite flavor combinations.
1
Boil the beetroot and cool it down, then grate it and blend it to get a smooth beetroot puree.
- Beetroot: 250 g
2
In a large container, combine all the ingredients, mix well with a mixer, and let it 'rest' for 30 minutes. Before starting to fry the pancakes, mix the batter well again.
- Chicken egg: 4 pieces
- Sour cream: 3 tablespoons
- Wheat flour: 100 g
- Baking powder (raising agent): 1 teaspoon
- Salt: 0.3 teaspoon
- Sugar: 1 tablespoon
- Cinnamon: 0.5 teaspoon
- Butter: 20 g
3
Place the non-stick pan on the heat and heat it well. On the dry pan, place a small portion of batter and slightly flatten it to form a round pancake shape.
4
We cook pancakes on low heat, first on one side, until bubbles appear on the surface.
5
Then we flip the pancake and fry it on the other side.
6
Stack the ready pancakes on a plate and serve with sour cream or berry sauce, jam, etc.
- Sour cream: 3 tablespoons
