Friday, April 10, 2009


Inspired by a recipe on
  • 1 1/3 cups (packed) coarsely shredded beets (from 2 medium)
  • 1 cup coarsely shredded carrots
  • 1 cup thinly sliced onion
  • 1 large egg
  • Sea salt and pepper to taste
  • 1/4 cup whole wheat flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Creme Fraiche

Preheat oven to 250°F. Place baking sheet in oven.In a large bowl toss together beets, carrots and onion. Mix in egg, salt and pepper. Stir in flour until well blended. Melt 1 tablespoon butter with 1 tablespoon oil over medium heat in a heavy large skillet. Once hot, use a large spoon to pour 4 pancakes into the pan, flattening into 3-inch rounds. Flip once pancakes are nicely browned and cooked through, about 4 minutes per side. Keep cooked pancakes warm in oven, while you repeat the process with the remaining batter. Serve warm with a dollop of creme fraiche.

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