Description
Bake for a change colored pancakes. Use your favorite vegetables. For contrast, I took the spinach and beets. Pancakes are attracted not only by color but also taste. The sauce complements its piquancy!
Ingredients
-
Sour cream
100 г
-
Horseradish
1 ст. л.
-
Salt
2 щепот.
-
Powder tomato
2 щепот.
-
Cranberries
1 ст. л.
-
Spinach
50 г
-
Vegetable oil
1 ст. л.
-
Beets
60 г
-
Vegetable oil
1 ст. л.
Cooking
For spinach pancakes in advance and pull out and defrost a few cubes of chopped spinach.
Make normal pancake batter, here's who we like: 2 eggs,6 tbsp raises. oil,900 ml of milk in half with water,3 tbsp sugar, salt-0.5 tsp, flour 320 g. to stir the batter in the blender jug to pee. Leave about a third to experiment with spinach.
Thawed spinach to throw in a jug blender. Beat with the main text.
Fry in a cast iron skillet, greased with a drop of vegetable oil Oleina. Warm up first the good.
Transfer to a plate ready.
For beet pancakes beet raw finely grate.
Pour back in the jug blender about a third of the dough and pour out the beets.
Beat a few seconds.
Fry in a cast iron frying pan, dropping a bit of oil Oleyna.
Ready to move on the plate.
For the sauce, hell take that in beet juice.
Will add it to sour cream+a couple of pinches of salt.
Mix well. The density of the sauce will depend on the density of sour cream.
In the dough and for frying, I recommend to use the oil Oleina!
Alternately stacked pancakes-so interesting look!
The sauce pour into a small mold or bowl. I put more tomato flakes.
To decorate: to drip every damn sauce on top of the cranberries from freezing.
Serve pancakes warm.
Very tasty pancakes, without a clear predominance of beet and spinach, with just a hint of flavor.
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