Red velvet pancake

Name: red velvet pancake
Total time: 30 min
Yield: 4
Ingredients: 200 ml milk; 200 ml beet juice; 2 cooked red beets; 1 tablespoon wasabi; 120 gram flour; 80 gram wheat flour; 3 egg; 4 tablespoon sunflower oil; 1 bunch spring onion; 1 bunch chives; 200 gram cr? me fra? che; 5 lemon; 1 avocado; 200 gram smoked salmon; 1 box cress

Ingredients

Directions

Cut the cooked beet into pieces.
Cut the spring onion into thin rings.
Slice the chives.
In a blender, mix the milk with a little of the beet juice, the beet and the wasabi.
Add the flour and the eggs and turn smooth, then add the remaining beet juice.
Add half of the sunflower oil and some salt and pepper.
The batter must run from the guard and do not drip.
Add some water if it is too thick.
Heat the pancake pan.
Add a tablespoon of sunflower oil and coat the pan with it.
Pour a tablespoon of batter into the pan and stir it until it is well distributed.
Bake the pancake on one side for about one and a half minutes.
Then turn it carefully and bake it for another minute on the other side.
Keep the pancakes between two plates to keep them warm.
Grease the pan again and bake the following pancakes.
Mix the spring onion and chives through the crème fraîche and add a little lemon juice; season with salt.
Cut the avocado through half and then into thin slices.
Garnish the pancake with a layer of crème fraîche, divide the avocado and salmon over it.
Garnish with cress.