Golden Beet Pancake with Smoked Salmon and Pickled Shallots
This isn’t your usual pancake, but what it lacks in maple syrup, it make up for in…..beets? I knew this would be an easy sell. I know… how about we think of this as more of a frittata, but lighter, fluffier, and more pancake-y. How’s that?
Eggs are the saving grace of poor organization and planning habits in our kitchen. Breakfast is often last night’s dinner with an egg cracked on it, seasonal veggies in some form of baked egg pie makes a pretty sweet lunch, and I won’t even begin telling you about all my ways with hard-boiled eggs. As far as baked egg pies go, you’re probably familiar with quiches and frittatas, but today I want to introduce you to my favourite – the veggie pancake.
Because it’s January and we can probably all use a little more beets in our lives, I decided to make you a golden beet version. It’s delicious on its own, with a coffee for breakfast, or a green salad for lunch. Serving up a fancy brunch? Top it with some crème fraîche, smoked salmon, pickled shallots, and fresh dill. And my very favourite thing about having this on hand is just tucking a few slices into a ziplock bag (sans the toppings, of course) and into my purse. Classy, I know, but I promise that it’s great at room temperature and makes the most satisfying little on-the-go snack.
Leeks and grated golden beets are sautéed in butter, until sweet and delicate, then coated in a light buttermilk pancake batter and baked in a cast iron skillet. Once you get this method down, you’ll realize that there’s no limit to what kinds of vegetables you can start sneaking in there. It can be quite an adventure, especially if you ever give red beets a try. Hello, fuchsia pancakes!
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