Rote-Bete-Pfannkuchen
Deliciously vibrant pancakes made with beets, perfect for a unique breakfast or brunch option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: German
- Diet: Vegetarian
Ingredients
Scale
- 250 grams cooked beetroot
- 150 grams flour
- 2 eggs
- 200 milliliters milk
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- butter for frying
Instructions
- Purée the cooked beetroot in a blender until smooth.
- In a bowl, combine flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the eggs and milk.
- Add the beetroot purée to the egg and milk mixture.
- Gradually add the wet ingredients to the dry ingredients, mixing until combined.
- Heat butter in a skillet over medium heat.
- Pour batter into the skillet in desired sizes and cook until bubbles form on the surface.
- Flip and cook until golden brown on both sides.
- Serve warm with your favorite toppings.
Notes
- For a vegan option, substitute eggs and milk with plant-based alternatives.
- These pancakes can be served sweet or savory, depending on your toppings.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5 grams
- Sodium: 150 milligrams
- Fat: 8 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 4 grams
- Protein: 6 grams
- Cholesterol: 90 milligrams
Find it online: https://michaelskueche.de/rote-bete-pfannkuchen/