3 lg Eggs
3 md Beets; cooked, peeled, and
; grated
1/2 c Flour
1 pn Sugar
3 tb Finely chopped fresh dill;
-or 1-1/2 tsp. dried
Salt and freshly ground
-black pepper
Vegetable oil
Sour cream
1. In a medium bowl, whisk the eggs. Mix in the grated beets, flour,
sugar, dill, and salt and pepper to taste.
2. Heat about 1/4-inch of oil in a large skillet over moderately high
heat. For each pancake, place a heaping tablespoon of batter in the
hot skillet. Use a spatula to press down on the batter to form flat
pancakes, and cook about 1-1/2 minutes on each side. Serve with sour
cream.
Yield: 12 to 14 pancakes
Yields
1 servings