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Add a photoServings: 1
Ingredients
- 3 lrg Large eggs
- 3 med Beets, cooked, peeled, and grated
- 1/2 c. Flour
- 1 pch Sugar
- 3 Tbsp. Finely minced fresh dill, or possibly 1-1/2 teaspoon dry Salt and freshly grnd black pepper Vegetable oil Lowfat sour cream
Directions
- 1. In a medium bowl, whisk the Large eggs. Fold 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 Tbsp. of batter in the warm skillet. Use a spatula to press down on the batter to create flat pancakes, and cook about 1-1/2 min on each side. Serve with lowfat sour cream.
- Yield: 12 to 14 pancakes
- Services.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 377g | |
| Calories 514 | |
| Calories from Fat 140 | 27% |
| Total Fat 15.6g | 20% |
| Saturated Fat 4.73g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 625mg | 208% |
| Sodium 337mg | 14% |
| Potassium 808mg | 23% |
| Total Carbs 65.71g | 18% |
| Dietary Fiber 6.3g | 21% |
| Sugars 13.5g | 9% |
| Protein 27.74g | 44% |
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