Beet Pancakes

Name: Beet Pancakes
Yield: Serves 4
Ingredients: 6 ounces beets, cooked and peeled (about 1-1½ cups); 4 egg yolks; 2 tablespoons brandy; 2 tablespoons flour; 2 teaspoons sugar; 2 tablespoons heavy cream; clarified butter; 1 teaspoon nutmeg, grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

These eighteenth century pancakes make an attractive accompaniment to game and can be eaten hot or cold which make them a nice addition to a buffet table.

Ingredients

6 ounces beets, cooked and peeled (about 1-1½ cups)
2 tablespoons brandy

Side dish
Vegetarian

Method

Put all the ingredients except the butter in a food processor and blend well together to create a pancake mixture. Heat a little butter in a small frying pan. Make pancakes with the mixture but be careful as they burn quite easily. Turn them after a minute or two—they cook quite quickly.