Sm oked Ched­dar Pan­cakes With Pick­led Beets

Canadian Living - Holiday Entertaining - - Easy entertaining -

Hands-on time: 30 min­utes

To­tal time: 30 min­utes

Makes: about 30 pan­cakes

For the best tex­ture, don’t over­stir the pan­cake bat­ter; it should be a bit lumpy be­fore you fold in the cheese and green onions. Store-bought pick­led beets make a su­per-quick and tasty gar­nish.

¾ cup all-pur­pose flour

½ tsp each bak­ing pow­der and bak­ing soda pinch salt

¾ cup but­ter­milk

1 egg

2 tbsp but­ter, melted

½ cup shred­ded smoked Ched­dar cheese 3 green onions, sliced

⅓ cup crème fraîche or sour cream

1 tbsp finely chopped fresh chives

¼ cup match­stick-cut pick­led beets

(about 2)

In large bowl, whisk to­gether flour, bak­ing pow­der, bak­ing soda and salt. In sep­a­rate bowl, whisk to­gether but­ter­milk, egg and half of the but­ter; pour over flour mix­ture. Whisk un­til com­bined yet still lumpy. Fold in Ched­dar and green onions. Lightly brush large non­stick skillet or grid­dle with some of the re­main­ing but­ter; heat over medium heat. Work­ing in batches and brush­ing skillet with re­main­ing but­ter as nec­es­sary, drop bat­ter by 1 tbsp, spread­ing slightly to form 1¾-inch rounds; cook un­til bub­bles form on tops, about 2 min­utes. Turn pan­cakes; cook un­til bot­toms are golden, about 1½ min­utes. Trans­fer to warmed plate.

Mix crème fraîche with 2 tsp of the chives; dol­lop scant ½ tsp onto each pan­cake. Top with beets; sprin­kle with re­main­ing chives.

PER PAN­CAKE: about 43 cal, 1 g pro, 3 g to­tal fat (2 g sat. fat), 3 g carb (trace di­etary fi­bre, 1 g sugar), 15 mg chol, 55 mg sodium, 24 mg potas­sium. % RDI : 2% cal­cium, 1% iron, 4% vit A, 3% fo­late.

Beets will stain your hands, so wear kitchen gloves while cut­ting them into match­sticks.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.