the important and the not-so-important, horribly conflated.

beet pancakes

In foodstuffs on June 30, 2009 at 9:31 am


what you’ll need: 10″ pan, butter, 1 large beet, grater, lemon, thyme, sea salt, flour, two small plates.

what you do: 1) wash, peel, and grate the beet into a medium mixing bowl. there will be beet juice. everywhere. 2) start heating your pan. add 1/4 cup flour and lemon skin grating into the beet shreddings. mix. 3) add sea salt, thyme. add enough extra flour for massive clumping to occur. split the mix in two. 4) add a thin slice of butter to the pan, and swirl until almond-y brown. add half of the mix to the pan and flatten to a pancake shape. 5) cook for 5 on one side. plate the ‘cake. put the other plate on top. flip. add another slice of butter to the pan. return ‘cake to pan. cook for 3-5. 6) repeat step 5 for the other ‘cake.



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