1. 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|
|Calories from Fat: 695 (49%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1430
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