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


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


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!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s