Try this Beet Pancakes recipe, or contribute your own.
Suggest a better description1. In a medium bowl, whisk the eggs. Mix in the grated beets, flour, sugar, dill, and salt and pepper to taste. 2. Heat about 1/4-inch of oil in a large skillet over moderately high heat. For each pancake, place a heaping tablespoon of batter in the hot skillet. Use a spatula to press down on the batter to form flat pancakes, and cook about 1-1/2 minutes on each side. Serve with sour cream. Yield: 12 to 14 pancakes Copyright credit: 1996 by Kathy Gunst ? 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK
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Serving Size: 1 Serving (854g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1430 | ||
Calories from Fat: 695 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.3g | 103 % | |
Saturated Fat 24.6g | 123 % | |
Monounsaturated Fat 29.2g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 3177.4mg | 978 % | |
Sodium 1061.5mg | 37 % | |
Potassium 1120.1mg | 29 % | |
Total Carbohydrate 79.2g | 23 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 77.1g | ||
Protein 103.1g | 147 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1430
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