Red Velvet Pancakes

Red Velvet Pancake Recipe – A Colorful and Flavorful Culinary Experience

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Number of servings: 2-3

It is said that food is not just a simple way to nourish ourselves, but also a form of art. Red Velvet pancakes, with their vibrant red hue and delicious taste, are no exception. Inspired by the tradition of red velvet cakes with white cream, these pancakes are a healthy and vitamin-packed option, perfect for impressing guests or bringing a smile to the faces of loved ones.

The history of this dish reminds us of times when colors and flavors blended to create festive meals. This modern recipe for Red Velvet pancakes combines beetroot with simple ingredients, transforming them into a delicious and healthy appetizer.

Ingredients:
- 125 g boiled beetroot
- 1/2 cup milk (approximately 100 ml)
- 7 tablespoons flour (approximately 90 g)
- 1 clove of garlic
- 1 egg
- 1 teaspoon rosemary-flavored olive oil
- 200 g cottage cheese
- 50 g butter
- 1 teaspoon flaxseeds
- 1 green onion
- 1 teaspoon thyme (preferably from Kotanyi)
- A pinch of salt
- Lemon pepper (from Kotanyi)

Step by step, here’s how to prepare these delicious pancakes:

1. Preparing the ingredients:
- Start by boiling the beetroot. You can boil it whole with the skin on, then let it cool. Once cooled, cut the beetroot into cubes.
- Wash and peel the garlic clove and green onion. Cut the green onion into fine rings.

2. Mixing the ingredients:
- In a food processor or blender, add the boiled beetroot cubes, egg, olive oil, milk, salt, and garlic clove. Blend everything until you achieve a smooth and creamy mixture.
- Gradually add the flour while continuing to blend. It’s important to avoid lumps; a fine mixture ensures fluffy pancakes.

3. Seasoning:
- Now is the time to add the flaxseeds and lemon pepper. Grind and add the spices to enhance the flavors. Blend once more to incorporate everything well.

4. Cooking the pancakes:
- Heat a non-stick pan over medium heat. Add a splash of rosemary-flavored olive oil, which will give the pancakes a unique taste.
- Pour a portion of the mixture into the pan, allowing it to spread evenly. You can sprinkle flaxseeds on one side of the pancake for added texture.
- Cook the pancake for 2-3 minutes on each side until it becomes lightly browned. Repeat the process for the remaining mixture.

5. Filling the pancakes:
- Prepare the filling by mixing the cottage cheese with the softened butter, thyme, and lemon pepper. This mixture will add a creamy and savory flavor.
- For the first pancake, spread the filling over the entire surface, roll it up, and cut it into rounds.
- For the second pancake, add finely chopped green onion to the filling, then wrap the pancake and cut it into squares.

6. Serving:
- Serve the pancakes warm, either as an appetizer or a light lunch. You can add a yogurt sauce or a fresh salad on the side to create a pleasant contrast of textures and flavors.
- These Red Velvet pancakes are not only delicious but also packed with nutrients, rich in vitamins and minerals, thanks to the beetroot and healthy ingredients.

Practical tips:
- If you want to enrich the recipe, you can add boiled and chopped spinach to the pancake mixture, creating a green variant that is just as healthy and tasty.
- Ensure that the beetroot is well boiled to achieve a smooth texture in the mixture.
- If you don’t have rosemary-flavored olive oil, you can use regular olive oil and add a few fresh rosemary leaves to the pan for extra flavor.
- For an even more intense taste, you can add feta cheese to the filling.

Frequently asked questions:
- Can I use raw beetroot? It is not recommended, as boiled beetroot is much easier to blend and provides a creamy texture.
- What other fillings can I use? You can experiment with various cheeses, vegetables, or even minced meat, adapting the recipe to your preferences.
- How can I store the pancakes? They can be stored in the refrigerator in an airtight container for 2-3 days. You can reheat the pancakes in a pan or oven.

Calories and nutritional benefits:
Each Red Velvet pancake has approximately 150-200 calories, depending on the filling and size. Beetroot is rich in antioxidants, vitamins A and C, being beneficial for the immune system and cardiovascular health. Cottage cheese provides a source of protein, and flaxseeds are an excellent source of omega-3 fatty acids.

So, don’t hesitate to try this Red Velvet pancake recipe! It’s a wonderful way to bring a splash of color and health to your plate, turning every meal into an unforgettable experience. Enjoy your meal!