nutritional information

Per Serving (1 pancake and 2 Tbs. sauce):

  • Calories: 44
  • Protein: 4 g
  • Total Fat: 1 g
  • Saturated Fat: 1 g
  • Carbohydrates: 6 g
  • Cholesterol: 27 mg
  • Sodium: 342 mg
  • Fiber: 1 g
  • Sugar: 4 g

Jewel-Tone Pancakes with Creamy Yogurt-Dill Sauce

Jewel-tone Pancakes with Creamy Yogurt-Dill Sauce

Serves 8

30 minutes or fewer

Similar to a potato pancake, a beautiful beet pancake topped with dilled yogurt sauce makes a great appetizer, or you can serve two or three as a light entrée. The batter will look loose at first, but after a few minutes the pancakes will be sturdy enough to flip.
Yogurt-Dill Sauce
  • 6 oz. plain nonfat Greek yogurt
  • 2 Tbs. chopped fresh dill
  • 2 Tbs. lemon juice
  • 1 small clove garlic, chopped
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 3 medium beets (1 lb.), trimmed and scrubbed
  • 2 medium carrots (6 oz.)
  • 2 cloves garlic, minced (2 tsp.)
  • ½ tsp. salt
  • 1 large egg plus 2 large egg whites, beaten

1. To make Yogurt-Dill Sauce: Whisk together yogurt, dill, lemon juice, garlic, salt, and pepper in small bowl. Refrigerate until ready to use, up to 3 days.

2. To make Pancakes: Preheat oven to 250°F. Coat baking sheet with cooking spray, and set aside. Shred beets and carrots in food processor fitted with grating blade, or grate with box grater. Place beet-carrot mixture in large bowl, and toss with garlic and salt. Add egg and egg whites, and mix well.

3. Lightly spray large nonstick skillet with cooking spray, and heat over medium-high heat. Drop ¼ cup beet mixture into skillet, and flatten slightly to form 3-inch-diameter pancake. Repeat, forming 3 other pancakes in pan. Cook 4 minutes, or until undersides are golden brown. Flip pancakes, and cook 3 minutes more. Respray pan, and repeat process with remaining batter, keeping prepared pancakes warm in oven. Drizzle with Yogurt-Dill Sauce, and serve immediately.

May/June 2010 p.73

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Dennis france - 2013-08-25 18:59:21

The chickpea flour works as a great vegan binder Annie. I always make them with about a cup of chickpea flour and a little bit of water and they turn out great, enjoy!

Heather - 2013-01-03 23:23:40

Now that it is summer I have beets and carrots growing in the garden and I'm always looking for new recipes. This one is a keeper. The yogurt-dill sauce does help give it more favor.

Stephany Mallett - 2012-07-25 23:54:45

I intend to try the Jewel Toned pancakes. The ingredient list says 'beets trimmed & scrubbed' and the instructions say 'shred'. Does this mean they should not be peeled?

Gwen Orriell - 2012-05-08 14:06:58

Mark Bittman's Beet Roesti with Rosemary recipe uses 1/2 c. flour with 2 lbs. beets, no carrots, no eggs. It always works beautifully for me. I haven't made this with the carrots, but intuitively they may have less sugar and so not caramelize the same.

Karen P - 2012-05-05 16:32:22

Any suggestion for a vegan binder?

Annie - 2012-05-04 15:10:12

I believe the recipe asks to preheat the oven so you can store the patties that are done in there to stay warm. It's not part of the 'cooking' process. Yes, the beets and carrots should be raw when shredding. Hope this helps! ps The dish came out wonderfully :)

Neelo - 2011-05-05 02:46:38

Why do you pre-heat the oven? Do you need to bake the beets before shredding them? Or do you shred and fry raw beets?

Christina - 2011-04-10 14:26:54

Tasty patties! Thanks to the suggestions from Anonymous above, I used the chickpea flour instead of eggs. To save time, i also baked the patties at 375 on oiled parchment paper (flipping once), rather than frying individually. I made them pretty large, more like 1/2 c rather than 1/4 c since i was having these for dinner. I really enjoyed the yogurt sauce on these too!

Jackie - 2010-12-28 20:13:30

These were great! The sauce creates a savory taste and seems to really balance out the flavors. The pancakes did not really stay together well when I made them with eggs. So I tried omitting the eggs and using chickpea flour with a bit of water and they turned out wonderful. I'd say use 1-1/4 cups chickpea flour and about a 3-4 TBS water.

Anonymous - 2010-09-28 22:44:45