Recipe - Beet Pancakes

3 lg Eggs
3 md Beets; cooked, peeled, and
; grated
One half cup Flour
1 pn Sugar
3 tablespoon Finely chopped fresh dill;
or 1One half tsp. dried
Salt and freshly ground
black pepper
Vegetable oil
Sour cream

1. In a medium bowl, whisk the eggs. Mix in the grated beets, flour,
sugar, dill, and salt and pepper to taste.

2. Heat about 1/4inch of oil in a large skillet over moderately high
heat. For each pancake, place a heaping tablespoon of batter in the
hot skillet. Use a spatula to press down on the batter to form flat
pancakes, and cook about 1One half minutes on each side. Serve with sour
cream.

Yield: 12 to 14 pancakes

Copyright credit: 1996 by Kathy Gunst © 1997 Lifetime Entertainment
Services. All rights reserved.

Formatted using MC Buster by Barb at PK

Converted by MM_Buster v2.0l.