Beetroot Pancakes

Instructions

1. Step 1

   Peel the beetroot and cut it into small pieces.

   Ingredients used: 60.0 gr Beetroot

   Cookware: Chef Knife, cutting board

2. Step 2

   Blend the prepared beetroot with the milk, lemon juice, and 2 tbsp (30 ml) of the vegetable oil until completely smooth.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Lemon Juice, 120.0 ml Milk, 30.0 ml Vegetable Oil

   Cookware: blender

3. Step 3

   Whisk the egg and sugar in a mixing bowl until slightly thickened and evenly combined.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 piece Egg, 50.0 gr Granulated Sugar

   Cookware: mixing bowl, whisk

4. Step 4

   Pour the beetroot mixture into the egg mixture and whisk until uniform.

   Timer: 1 min (fixed)

   Cookware: mixing bowl, whisk

5. Step 5

   Add the flour, baking powder, vanillin, and salt. Fold just until no dry flour remains and the batter is thick but pourable.

   Timer: 2 min (fixed)

   Ingredients used: 150.0 gr All-Purpose Flour, 8.0 gr Baking Powder, 1.0 gr Salt, 5.0 gr Vanillin

   Cookware: mixing bowl, Silicone spatula

6. Step 6

   Let the batter stand for 5 minutes.

   Timer: 5 min (fixed)

   Cookware: mixing bowl

7. Step 7

   Heat a nonstick frying pan over medium heat and brush it with the remaining 1 tsp (5 ml) vegetable oil.

   Timer: 2 min (fixed)

   Ingredients used: 5.0 ml Vegetable Oil

   Cookware: nonstick frying pan, pastry brush

8. Step 8

   Spoon small portions of batter into the pan. Cook each batch over medium heat for about 2 minutes on the first side, then flip and cook for about 1 minute, until the centers are set; repeat with the remaining batter.

   Timer: 12 min (fixed)

   Cookware: ladle, nonstick frying pan, turner