Beet and Basil Pancakes
From The Siskiyou Sustainable Cooperative Newsletter, August 6th, 2009
About 1/2 cup sour cream 1/2 tsp salt
1/2 cup plus 2 tbsps sliced fresh basil leaves 1 large egg
1 carrot, peeled 1 tbsp all-purpose flour
About 3 tbsps olive oil 1/4 tsp pepper
4 beets, scrubbed
In a large bowl, beat egg, salt, & pepper to mix. Using a food processor/blender or the large holes on a hand grater, shred carrot and beets. Add shredded vegetables, 1/2 c basil, & flour to egg mixture; stir just to mix. Pour 1 tbsp oil into a 10- to 12-inch nonstick frying pan over medium-high heat; when hot, drop batter in 1/4-c portions into pan, three or four at a time, & flatten with bottom of measuring cup or the back of a spoon into about 3 1/2-inch rounds. Cook, until browned & crisp on both sides, turning as needed, 6 to 8 minutes total. Transfer pancakes as cooked to an ovenproof platter & keep warm in a 200° oven. Repeat to cook remaining pancakes, adding more oil to pan as necessary.