Name: Beet Pancakes
Ingredients: 3 lg Eggs; 3 md Beets; cooked, peeled, and; ; grated; 1/2 c Flour; 1 pn Sugar; 3 tb Finely chopped fresh dill; or 1-1/2 tsp. dried; Salt and freshly ground black pepper; Vegetable oil; Sour cream

How soon marriage counseling sessions would end if husbands and wives were competing in thoughtful self-denial. If the woman were anxious to yield to her God-given head in the home, and the man were ambitious to serve her comfort and welfare as being his own flesh, there would be no room for contention and strife. “Wives, submit” and “husbands, love” must be repeated until the message reaches beyond ears to the hearts of spouses.

Walter Chantry

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Dairy		Lifetime tv, Life1	1	servings

INGREDIENTS

3	lg	Eggs
3	md	Beets; cooked, peeled, and
		; grated
1/2	c	Flour
1	pn	Sugar
3	tb	Finely chopped fresh dill; or 1-1/2 tsp. dried
		Salt and freshly ground black pepper
		Vegetable oil
		Sour cream

INSTRUCTIONS

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
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Formatted using MC Buster by Barb at PK
Converted by MM_Buster v2.0l.

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