Beet Pancakes

Ingredients

• 200 g beetroot
• 200 g yellow beetroot
• 2 onions
• 1 tbsp butter
• Salt
• Pepper
• 100 g flour
• 50 g buckwheat flour
• 275 ml milk
• 2 tbsp poppy seeds
• Salt
• 2 Eggs
• 1 tbsp vegetable oil (for frying)
• 250 g yogurt
• 1 untreated lemon (zest and a splash of juice)
• 2 tbsp freshly chopped herbs (thyme and basil)

Instructions

1. 1.

   Peel, wash, and cut the beetroot and yellow beetroot into sticks. Peel and slice the onions into rings. Sauté everything together in hot butter for 4-5 minutes. Season with salt, pepper, and cumin, add a splash of water, cover, and simmer gently for about 15 minutes.

2. 2.

   Whisk flour, milk, poppy seeds, and a pinch of salt until smooth to make the pancake batter. Beat in the eggs and let the dough rest for about 10 minutes.

3. 3.

   Mix yogurt with zest, a splash of lemon juice, salt, and pepper to create the sauce and adjust seasoning.

4. 4.

   Cook thin pancakes: heat a lightly oiled, non‑stick pan, pour a small amount of batter, cook 1–2 minutes until golden brown, flip and finish another 1–2 minutes. Repeat with remaining batter.

5. 5.

   Taste the vegetable mixture and adjust seasoning if needed.

6. 6.

   Place pancakes on plates, fill with the cooked beetroot mixture, sprinkle herbs, fold the pancakes together, drizzle sauce over them, and serve the rest of the sauce on the side.