John Myers
Beetroot Pancakes
The perfect beetroot pancakes recipe with a picture and simple step-by-step instructions.
- 60 g Oatmeal
- 40 g Sour cream
- 40 ml Mineral water
- 1 Pc. Egg
- 200 g Beetroot fresh
- 240 g Potatoes
- 40 g Fresh onions
- 3 tbsp Sunflower oil
- Sea salt, black pepper from the mill, nutmeg, ground cloves
- To taste
- Mix the oat flakes with the sour cream and spices and gradually stir in the mineral water. Keep some mineral water as if the mixture is too moist it will fall apart in the pan. You don’t have to be sparing with pepper, nutmeg and cloves, the mixture goes well.
- Grate the beetroot (disposable gloves are very helpful) and grate the potatoes. Add both to the oat mixture and let rest for approx. 10 minutes. If necessary, add a dash of mineral water if the mixture is too dry.
- Now form small, thin buffers (patties) out of the mixture and fry them in the heated oil on both sides until crispy. (If necessary turn several times, approx. 8-10 min.)
- With my French lentil salad French lentil salad as a starter for 8, as a main course for 3 people. Try it, it’s worth the effort.
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