Beet pancakes with ryazhenka and milk
Bright beet pancakes on ryazhenka are a beautiful breakfast or a base for a holiday snack. The pancakes are not very thin, but extremely appetizing and dressy. Ingredients (for 3 servings)
Flour - 250 g (2 cups of 200 ml)
Beet - 230 g
Milk (2,5 % fat content) - 400 ml
Ryazhenka - 60 ml
Egg - 1 egg
Sugar - 15 gr
Vegetable oil - 30 ml
Salt - 5 g
Prepare all the necessary ingredients.
Use milk of any fat content.
Choose a tasty and sweet beet.
Rinse the beets well and pour water in a pot. Bring water to boil and boil beets for about 1 hour, until they are soft. You can check their readiness with a sharp knife or fork. If the beets are ready, they pierce easily.
You can also wrap the beets in foil, send them to an oven heated to 180 degrees, and bake for about 1 hour. Baking time depends on the size of the beets.
When ready, cool the beets to room temperature.
(You can prepare the beets in advance or buy them already cooked.)
Beets are peeled from the skin, cut into small pieces and put into a bowl.
Pour in milk.
Grind with an immersion blender until smooth.
Add the egg and mix with a whisk.
Pour in the rye milk and stir to combine.
Stir in the sugar and salt. Stir to dissolve any crystals.
Add sifted flour and stir with a whisk until there are no lumps.
The dough should be homogeneous and pourable. Allow the dough to rest in the kitchen for 25-30 minutes.
Heat a frying pan over medium heat and brush with vegetable oil.
Pour a ladleful of beet batter into the center of the pan and spread it quickly in a circular motion across the bottom. Fry over moderate heat for 1 to 1.5 minutes on one and two sides.
The beet pancakes on ryazhenka are ready. Serve at once.
If you want you can fill these pancakes with sour cream and greens or stuff them with any salty stuffing to your taste.
Bon appetit