This Thick Beet Pancake cooked slowly on both sides until the beet sugars caramelize, sports a crunchy, sweet crust that, I swear, is reminiscent of crème brûlée. It must be cooked in a nonstick skillet, preferably a twelve-inch one (if you have only a ten-inch skillet, use only one and a half pounds of beets and the same quantity of the other ingredients), over moderate heat: too-high heat and too-quick cooking will burn the sugary exterior of the pancake while leaving the inside raw. Remember that beets bleed, so it is wise to peel them over the sink and wash the grater or food processor as soon as you’re done with it.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand. Begin preheating a 12-inch nonstick skillet over medium heat.
Step 2
Toss the grated beets in a bowl with the chopped rosemary, salt, and pepper. Add about half the flour; toss well, add the rest of the flour, then toss again.
Step 3
Put the butter in the skillet and heat until it begins to turn nut-brown. Scrape the beet mixture into the skillet and press it down with a spatula to form a round. With the heat at medium to medium-high—the pancake should be sizzling gently—cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 8 to 10 minutes. Slide the cake out onto a plate, top with another plate, invert the two plates, and return the cake to the pan. Continue to cook, adjusting the heat if necessary,. until the second side is browned, another 10 minutes or so. Garnish, cut into wedges, and serve hot or at room temperature.
