Beet pancakes
Description
The baking is simple and quick. Thanks to the whipped egg whites included in this recipe, the pancakes turn out fluffy and tender. Be careful not to add too much flour, so as not to make the dish too dense and rubbery. You can optionally add orange zest to the batter. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Wash the beet thoroughly, place it in a pot, and cover with water. Put the pot on the stove and cook the beet for about an hour. Then peel off the skin and grate the beet.
- 2
Step 2
Squeeze out the excess juice from the beet, then sift flour into it. Take a raw chicken egg and separate the yolk from the white. Add the yolk to the beet, along with salt, sugar, and lemon acid.
- 3
Step 3
Beat the chilled egg white into a stiff foam using a mixer. This will be easier if you add a pinch of salt or lemon acid to the egg white.
- 4
Step 4
Add the beaten egg white to the beet mixture. Gently mix everything together. If the batter seems too liquid to you, simply add a little more flour.
- 5
Step 5
Heat odorless vegetable oil in a frying pan. Then spoon the beet batter into the pan. Fry the pancakes for several minutes on each side.