Pancakes are prepared using a variety of products: milk, kefir, whey … But if you have not tried them on beet broth, I highly recommend trying this deliciously delicious delicacy.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The main character of this article will be pancakes with beet juice. Beetroot is a very useful storehouse of many vitamins, which are also found in beet juice. Fresh beet juice is a great remedy for colds. It must be mixed with honey in the same amount. He also remarkably improves the work of the gastrointestinal tract and promotes weight loss. Well, more on that later, and now about the recipe.
Pancakes are prepared quite easily, the cooking technology is the same as with milk and other liquids. Many housewives boil beets in their skins, however, I also do this if they are needed for salads. But in this case, the broth turns out to be dirty, cloudy and cannot be cooked anymore, and for baking pancakes it needs a clean one. Therefore, the beets should be cooked pre-cleaned and washed, then the broth will be suitable for further use.
Using the same technology, you can cook pancakes on any vegetable broth. For example, pumpkin was boiled for porridge, and the liquid was used for pancakes. The same goes for carrots and corn and other foods. In general, do not be afraid to experiment, pancakes will still turn out to be very tasty and tender.
- Caloric content per 100 g - 170 kcal.
- Servings - 20
- Cooking time - 30 minutes
Ingredients:
- Beet broth - 1, 5 tbsp.
- Kefir - 100 ml
- Flour - 1-1, 2 cups
- Vegetable oil - 2 tablespoons
- Salt - a pinch
- Sugar - 3-5 tablespoons or to taste
- Eggs - 1 pc.
Cooking pancakes with beet broth
1. In a deep bowl in which you plan to knead the dough, add sugar and beat in an egg.
2. Use a blender or mixer to beat the food until the sugar is completely dissolved.
3. Pour in kefir, vegetable oil and mix the liquid again until smooth.
4. Pour in the beetroot broth and stir the food. You have your liquid foundation ready.
5. Now start adding flour and kneading the dough to a smooth, lump-free consistency. This should also be done with a blender or mixer. Do not add all the flour at once, because you may need less of it as the gluten level is different for each flour.
6. Now start baking the pancakes. Place the pan on the stove and brush the bottom of the pan with vegetable oil using a cooking brush. You can also grease the pan with a piece of bacon. This should be done only once before baking the first pancake, so that it does not turn out lumpy. Further, this process can be omitted, but for greater satiety of food, grease the pan before each baked pancake.
Scoop the dough with a ladle, pour it into a pan, twist it in different directions so that it spreads in a circle.
7. Bake pancakes on both sides until crisp and stack on a plate. Pancakes on the back are usually baked twice as fast as on the first.
8. Serve pancakes to the table as usual: with sour cream, honey, jam, jam and other sauces. They can also be stuffed with all kinds of fillings, both salty and sweet.
See also a video recipe on how to make beetroot pancakes.
