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🍳 Beetroot Pancakes with Smoked Salmon

382 kcal · 30 min · 4 servings

Ingredients

• red onions 3 pcs
• white wine vinegar 150 ml
• sugar 25 g
• beetroot, pre-cooked 150 g
• buttermilk 125 ml
• salt pinch
• eggs 1 pc
• wheat flour, Type 405 125 g
• baking powder 2 tsp
• olive oil 2 tbsp
• cream cheese, plain 150 g
• smoked salmon 200 g
• dill, fresh 10 g

Instructions

1. 1. Peel the onions.
2. 2. Slice the onions into thin rings.
3. 3. Put vinegar and sugar into a small pot.
4. 4. Bring the vinegar and sugar mixture to a boil.
5. 5. Add the onion rings to the liquid.
6. 6. Let the onions steep in the vinegar liquid for about 10 minutes.
7. 7. Cut the cooked beetroot into pieces.
8. 8. Put the beetroot, buttermilk, a pinch of salt, the beaten egg, flour, and baking powder into a food processor.
9. 9. Blend everything into a slightly thick batter.
10. 10. Heat 1 tablespoon of oil in a frying pan over medium heat.
11. 11. Pour about 2 tablespoons of batter into the pan for one pancake.
12. 12. Cook the pancake for about 2 to 3 minutes.
13. 13. Flip the pancake once small bubbles form on the surface.
14. 14. Cook the other side for another minute.
15. 15. Spread cream cheese onto the finished pancakes.
16. 16. Top the pancakes with smoked salmon, the pickled red onions, and dill.
17. 17. Place the pancakes on a large plate and serve.

Nutrition per serving

• kcal: 382
• Protein: 25 g · Fett/Fat: 18 g · Carbs: 32 g