Friday, February 19, 2010

Beet and Carrot Pancakes

-1 1/3 cups (packed) coarsely shredded peeled beets (from 2 medium)
-1 cup coarsely shredded peeled carrots (from 2 medium)
-1 cup thinly sliced onion
-1 large egg
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1/4 cup all purpose flour
-3 tablespoons olive oil
-Sour cream

Preheat oven to 300°F. Place baking sheet in oven. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well.
Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes.
Serve pancakes with sour cream.
(Bon Appetit, March 1998)

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