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Thursday, July 23, 2009

Bonus Recipe, July 24th: Beet Pancakes

Seasonal Recipe
Beet Pancakes

Adapted from How To Cook Everything Vegetarian by Mark Bittman (Wiley, 2007)
Serves 4

Beets, whether they're red, golden, or striped, are a treat at the market any time of the season. Brightly colored, distinctly flavored, and undeniably sweet, they're unlike anything else. They may not be for everyone, but prepared like this, and topped with fresh sour cream, you might just win a few converts.


  • About 1 lb. beets
  • ½ onion
  • 1 egg, lightly beaten
  • About 1 cup flour
  • 1 tablespoon fresh thyme leaves
  • Milk, as needed
  • Salt and black pepper, to taste
  • 2 tablespoons melted butter or olive oil, plus more for the pan
  1. Grate the beets and onion by hand, or by using the grating disk of a food processor. Add to a bowl with the thyme, egg, and flour, and season with salt and pepper. Add enough milk to the mixture so that it drops easily from a spoon, then stir in the melted butter or olive oil.

  2. Place a large skillet or griddle over medium heat. Add a little butter or olive oil to prevent sticking, and drop spoonfuls of the batter on to cook, smoothing them to an even layer as needed. Cook, turning once, until both sides are nicely browned, about 15 minutes total. If you need to work in batches, you can keep the pancakes warm in a low oven. Serve warm or at room temperature, with plenty of sour cream.