Beet and Basil Pancakes

  • about 1/2 cup sour cream
  • 1/2 tsp salt
  • 1/2 cup plus 2 tbsp sliced fresh basil leaves
  • 1 large egg
  • 1 tbsp all-purpose flour
  • about 3 tbsp olive oil
  • 1/4 tsp pepper
  • 4 beets, scrubbed


In a large bowl, beat egg, salt, and pepper to mix. Using a food processor/blender or the large holes on a hand grater, shred beets. Add shredded beets, 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, and 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.