Jewel-Tone Pancakes with Yogurt-Dill Sauce
I think I’ve found a solution to my problems with this recipe, which doesn’t involve any roasting and enlists a food processor that does 90 percent of the work. You will be eating beets in less than 30 minutes.
The pancakes are similar to potato pancakes. But instead of crispy and starchy, these are tender, earthy and sweet. The sugar in the carrots and beets caramelize as they fry in the pan, forming this golden crusty that tastes a bit like warm honey.
The tangy yogurt sauce balances out the sweetness from the pancakes. It’s important to use Greek yogurt, which is thick and creamy. If you can’t find it at your grocery store, just drain regular plain yogurt overnight in a sieve lined with a sheet of paper towel and set over a bowl. Feel free to change up the herb in the yogurt sauce. I think the lemony dill works well here, but you can use basil or thyme.
You can make these pancakes in smaller sizes and serve them as appetizers. Or have them on a bed of spring greens tossed in a light lemon vinaigrette for lunch. They are great straight from the pan and even better at room temperature. Their stunning color will definitely wow any crowd you serve them to.
I know I will be making this recipe over and over again to make up for my lost time with beets. And I suspect you will too.
Jewel-Tone Pancakes with Yogurt-Dill Sauce
Adapted from Vegetarian Times, May/June 2010
For yogurt sauce:
- Plain nonfat Greek yogurt, 6 ounces
- Fresh dill, chopped, 2 tablespoons
- Lemon juice, 2 tablespoons
- Garlic, 2 cloves, minced
- Salt, 1/2 teaspoon
- Pepper, 1/4 teaspoon
For pancakes:
- Beets, 3 medium (about 1 pound), trimmed and scrubbed
- Carrots, 2 medium (about 6 ounces)
- Garlic, 2 cloves, minced, 2 teaspoons
- Salt, 1/2 teaspoon
- Egg, 1 large
- Egg whites, from 2 large eggs
Whisk together all the ingredients for the yogurt sauce in a small bowl. Refrigerate until ready to use. Can be made up to three days.
Shred beets and carrots in a food processor fitted with a grating blade, or grate with a box grater (I really think you should use a food processor, which makes life so much easier). Place beet and carrot mixture in a large bowl and toss with garlic, salt, egg and egg whites until mixed well.
Lightly spray a large nonstick skillet with cooking spray, or brush with some olive oil and heat over medium-high heat. Drop a heaping 1/4 cup beet mixture into skillet and flatten slightly to form 3-inch-diameter pancake. Repeat until you run out of space in the pan. Cook for four minutes. The batter will seem loose at first, but after a few minutes the pancakes will be sturdy enough to flip. Flip pancakes and cook for another 4 minutes, or until the sides are golden brown. Repeat the process with the remaining batter.
Drizzle with yogurt sauce and serve. Makes about 10 pancakes.
I love beets and eat them often….I agree it takes a long time to roast them but, it’s so worth it,
your recipe looks and sounds interesting, I’m going to try it soon
This is a really captivating recipes. Great idea! I love when people take old ingredients and update them in a unique and modern way. What do you think of: Pennsylvania Dutch Red Beet Eggs? http://www.recipe4living.com/recipes/pennsylvania_dutch_red_beet_eggs.htm
Thanks for sharing!
~Sophia
I love beets too. Mostly because I think they are truly beautiful. I love the way they stain everything…seriously. That color is magnificent. I appreciate seeing a new way to appreciate them. Great post.
Hi Sophia,
Thanks for visiting, commenting and introducing me to red beet eggs! I’ve never seen eggs prepared that way before. I found a few photos of them on Google and gosh, they are beautiful. I will have to try them soon!
You are so fabulous! These are gorgeous! Maybe you could make them for little Dexter when you come to visit?
Oh, I’d love to make these for Dexter when i come visit. I also have a zucchini fritter recipe that I think he will love. See you guys soon!