The dish is usually served with salted cheese, mashed potatoes or minced meat.
- 2 glasses of wheat flour
- 2 tbsp sand sugar
- 50 ml of fermented baked milk
- 1 tsp of salt
- 1,5 glass of milk
- 1 chicken/ duck egg
- 200 g (0,44 lb) fresh beetroot
- vegetable oil
Boil beetroots in a big quantity of water. Peel and shred them Heat milk and add the prepared beetroot. Stir the ingredients. Place the warm mass in a blender and whip it at high speed.
Cool the mass to 35°C (95°F) and add fermented baked milk with an egg. Mix everything carefully.
Combine salt, sugar and flour in a separate bowl. Whip the ingredients and add them to the prepared mass stirring the ingredients continuously. Leave the batter for 30 minutes.
Heat vegetable oil in a pan. Fry the pancakes on both sides at medium heat.
Enjoy your meal!