Vegetable pancakes with dip

Embrace healthy cooking with our vibrant vegetable-infused pancakes! Bursting with flavor and color, these pancakes feature a generous blend of fresh vegetables, making them both nutritious and indulgent. At the heart of our recipe is beetroot, a local superfood brimming with essential vitamins, minerals, and fiber. Beetroot also allows us to cut down on flour and milk, yet the pancakes still retain their soft, traditional texture. To top it off, we add a refreshing herb quark dip for a gourmet touch.

For the pancake batter:

• 1 kg fresh beet
• 9 eggs
• 150 g almond flour
• 75 g soy flour
• 60 g cornflour (tapioca or cornstarch)
• 3 tsp baking powder
• 90 g olive oil
• 3 tsp orange zest
• 6 tbsp orange juice
• 1½ tsp salt
  pepper, nutmeg, cumin and chilli or a pinch of star anise powder to taste:
  Oil for frying the pancakes in the pan

For the quark dip:

• 600 g quark
• 450 g yoghurt
• 180 g baby spinach
• 90 g chives
• 120 g parsley
• 6 tbsp olive oil
• 3 tbsp lemon juice
• 1½ tsp salt (or more)
• A little garlic to taste

• Wash medium-sized beet tubers (approx. 1 kg), pat dry and place in a cast-iron casserole dish or roasting pan in a preheated oven at approx. 180-200 °C. After approx. 1 hour, use a toothpick to check whether the tubers are soft. Remove the baked beet from the oven, leave to cool, peel, place in a tall container and puree
• In a large bowl, mix together the almond flour, soy flour, cornflour and baking powder. Beat the eggs and add to the flour mixture with 6 tablespoons of olive oil and the beet puree. Squeeze a fresh orange and zest 3 teaspoons of the peel using a zester. Add the zest and 3 tablespoons of the orange juice to the bowl. Mix everything together with the dough mixer and season with salt and pepper, nutmeg, cumin and chili or a pinch of star anise. Leave the dough to soak for about 30 minutes
• In the meantime, prepare the dip. To do this, wash the spinach leaves and fresh herbs, drain and spin out the last of the water in a salad spinner. Finely chop all the greens and, if desired, half a clove of garlic and place in a blender with 6 tablespoons of olive oil. Add 150 g of the yogurt (no more, otherwise the dip will lose its "stand") and puree everything. Mix the remaining yogurt and quark in a bowl and stir in the herb and spinach sauce. Squeeze the fresh lemon and have 3 tablespoons of lemon juice ready. Season the finished dip with lemon juice and salt to taste
• To bake the pancakes, pour oil into a pan and heat slowly. Stir the pancake batter again vigorously. Once the oil in the pan has reached the desired temperature, use a large spoon or piping bag to scoop the batter into the pan. When the edges are visibly set and golden brown, the surface is set and the spatula can be easily pushed underneath, turn the pancake, finish baking and set aside until ready to serve
• Serve the freshly baked pancakes with the dip.