Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Finely chopped fresh beets |
| 2 tablespoons | Cornstarch |
| 4 larges | Egg yolks beaten |
| ½ teaspoon | Sugar |
| 3 tablespoons | Heavy cream or undiluted evaporated milk |
| ½ teaspoon | Ground nutmeg |
| 1 teaspoon | Salt |
Combine all ingredients in a mixing bowl. Mix Well and bake in pancake fashion on a hot buttered griddle or heavy skillet. Serve with Fruit marmalade or preserves. Yield about 12 pancakes Posted to JEWISH-FOOD digest V96 #80 Date: Mon, 18 Nov 1996 12:48:58 -0800 From: alotzkar@... (Al)