Beetroot buckwheat pancakes

Description

This recipe intrigued me with the unusual combination of ingredients. In the cooking process, there were some nuances on which I will focus in more detail. The pancakes turn out extremely tender, very beautiful colors.

Ingredients

Beets

300 г
Buckwheat

1/2 стак.
Chicken egg

1 шт
Yogurt

2 ст. л.
Leavening agent

1/2 ч. л.
Salt
Orange zest

2 ст. л.

Cooking

Beets boiled or baked. Buckwheat boil until tender. I made pancakes with both boiled and roasted beets. The second option I liked more. Beet it turns out less watery and more intense flavor.

Grind in a blender beets and buckwheat. Add the egg, yogurt, baking powder, zest and salt. Get beautiful dough.

With a spoon put the dough on a hot pan and fry for two to three minutes on each side. I tried baking them on a dry pan fry with a little oil. On a dry pan to turn them very hard, crumbling. Oil everything went fine. But! Pancakes are very tender. Better to make them small, so easier to flip.