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Stuffed Beetroot Pancakes

36 PIECES
Under an hour

Buy all ingredients right below the recipe

INGREDIENTS FOR PANCAKES AND FILLING

  • 1 clove of garlic
  • 2 small cooked beetroots (2× approx. 50 g)
  • 130 g fine oat flakes
  • 1 teaspoon baking powder
  • 2 medium-sized eggs
  • 1 tablespoon rapeseed oil (or sunflower oil)
  • Salt (for batter and filling)
  • Pepper (for batter and filling)

INGREDIENTS FOR FILLING (REST)

  • 250 g semi-fat quark
  • 100 g cream cheese
  • 1 tablespoon lemon juice
  • 2 handfuls fresh chives

INSTRUCTIONS

  • 1
    First, prepare a blender. Peel the garlic and place it in the blender. Add beetroot, oat flakes, baking powder, eggs, rapeseed oil, salt, and pepper to the garlic and blend until smooth. Then take a medium-sized, preferably non-stick pan and heat it over medium heat.
  • 2
    Once the pan is hot, pour ⅙ of the batter into it and cook for 1–2 minutes on each side until the pancake is done. Repeat with the remaining batter.
  • 3
    Meanwhile, take a small bowl and mix in it the semi-fat quark, cream cheese, and lemon juice. Finely chop the chives, mix them with the ingredients in the bowl, and season the resulting mixture with salt and pepper.
  • 4
    Once all the pancakes are cooked, spread the prepared filling evenly over the entire surface of each pancake, roll them up, cut them into thicker pieces (1 pancake yields approximately 6 pieces), and serve immediately.
Jíme zdravě
Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips on how to cook quickly and healthily. The author of the photograph is Marie Bartošová

INGREDIENTS FOR PANCAKES AND FILLING

INGREDIENTS FOR FILLING (REST)