Red Beet Pancakes with Cottage Cheese Cream

Cut the cooked red beet into cubes and place it in a blender. Add the eggs, milk, cane sugar, half of the vanilla extract, and salt. Blend everything until you get a fine and homogeneous mixture.

Add the spelt flour to the liquid mixture and blend again briefly or mix well with a whisk until incorporated, avoiding lumps.

Grease a pancake pan with a little oil and heat it over medium heat. Pour approximately 100 ml of batter for each pancake and fry them on both sides until done. From this quantity, you should get approximately 6 pancakes.