Beetroot blueberry pancakes

In all senses bursting with blueberries beetroot pancakes. They are very bright! As I love both beetroot and blueberries, my curiosity generated these type of recipe:)
Yield: about 14 pancakes

Ingredients

1 cup blueberries
2 small fresh beets
2 large eggs
250 ml sour cream
50 ml skim milk
3 tablespoons olive oil
2 tablespoons honey
1 teaspoon freshly squeezed lemon juice
75 g wheat flour
pinch of salt

vegetable oil for frying
honey and berries for serving

Method

Peel the beetroots. Put all the batter ingredients except blueberries in a cup of food processor or stand blender, pulse for a minute or until smooth. Stir in blueberries. Grease a large skillet with oil and heat it over medium heat. Cook medium-sized pancakes until bubbles appear on the surface (the cakes get not too thin). Flip over and cook only for a few seconds on the other side as berries will lightly burst. Serve immediately with blueberries and honey.

Bon Appetit!

 

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