If I had to pick just one vegetable as my favorite, I'd have to go with beets, perhaps for the color alone. Not only are beets beautiful, they are one of the most nutritious foods as well. I eat beets almost everyday so I'm always looking for different ways to prepare them.
I've been making these pancakes for years, I came across the recipe in Bon Appetit Magazine. These always make me happy, they are just so visually appealing that I feel like I'm satisfied before I even take a bite. As for the flavour, it may just rival the look. These pancakes are sweet and savoury with a bit of nuttiness thrown into the mix, they are simply outstanding. This is a perfect recipe for these days that seem a little too chilly and a tad too dark, they are sure to bring a smile to your face.
1 1/3 cups beets
1 cup carrots
3 tablespoons onions, minced
1 large egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all purpose flour
oil for frying, such as grapeseed, peanut or vegetable
1. Peel the beets and carrots using a vegetable peeler or a pairing knife.
2. Using a cheese grater or the grater attachment on a food processor, grate the beets and carrots (large grate).
3. place the beets and carrots in cheesecloth and squeeze out as much moisture as possible.
4. Combine beets, carrots, and onions in large bowl.
5. Mix in egg, salt and pepper and flour, mix well.
6. Preheat oven to 300 degrees. Place a baking sheet in oven.
7. Heat oil in large skillet over medium heat (about 350 degrees).
8. Place about 3 tablespoons of the mixture in between your hands and form into a flat patty. Gently slide the pancake in the pan, flattening with a spatula to about 1/4" thickness.
9. Add as many pancakes into the pan without crowding too much and fry for about 4 minutes. Flip and fry on the other side for about 4-5 minutes or just until both sides are slightly golden brown.
10. drain the pancakes on paper towel.
11. Transfer pancakes to baking sheet in oven to keep warm.
12. Repeat with remaining beet mixture.
Serve with sour cream.