Beet pancakes "Red Velvet" with cottage cheese filling

Without using artificial coloring, to dye the pancake batter red, we take raw beets. Red pancakes made from batter based on boiled beets have a slight aftertaste of this vegetable. In pancakes made from batter with raw beet juice, this vegetable is completely unnoticeable. So confidently take raw beets as a natural dye. After peeling and washing the root vegetable, I grate it on a grater with fine holes.

I strain the resulting beet puree through cheesecloth. I got 160 ml of beet juice. From a piece of lemon, I squeeze 1 tsp of juice.

I mix beet juice with lemon juice in a deep bowl chosen by me for kneading the dough.

I add salt and sugar to the beet juice (with lemon juice).

I whisk the ingredients with a whisk until the sugar and salt dissolve in the liquid.

Sifting the wheat flour together with the starch, I start adding the dry mixture to the dough in batches. After mixing 1 portion of flour with starch into the dough, I add the next one. Thus, gradually adding flour, I knead smooth dough. At this time, I also add vanillin to the dough.

Now, sifting cocoa, I also pour it into the dough. I mix the dough with cocoa so that it is completely blended into the dough. The dough turned out thick but homogeneous in consistency.

I dilute the thick dough with milk, which has warmed to room temperature. Now the dough should stand for 15-20 minutes.

I heat the pancake pan well, greased with 1 tsp of vegetable oil. Then, I scoop the batter with a ladle, having mixed it beforehand. I pour the batter in a stream into the heated pan, gently rocking it. Thus, the not thick batter spreads over the entire surface of the bottom of the dish in a thin layer. I keep the fire under the pan slightly below medium, so that the pancake does not brown too much. The beet pancake batter quickly "sets," becoming matte on the pancake's surface. At this moment, I lift the pancake with a wooden spatula to check the degree of frying. I must emphasize that the pancake should not be browned too much. This way it will not only retain its beautiful raspberry color but also will have time to cook through. Lifting with a spatula, I flip the pancake over to the other side. For frying the second side, even less time is needed. With such little thermal treatment, the beet pancakes turn out bright and beautiful. After quickly frying the pancakes, I set them aside to cool. I definitely cover the plate with ready pancakes with a lid, so they remain soft.

Mixing cottage cheese with powdered sugar, I whip the mass.

Now I fill the pancakes. I place the pancake with the beautiful side down. On the top side of the pancake, using a spoon to scoop strawberry jam or any jam (whatever is available), I make a stripe in the middle of the pancake.

On the stripe with jam, I lay the cottage cheese filling.

I roll the pancake with cottage cheese and strawberry jam into a tube. To prevent the filling from spilling out of the pancake rolls and to give the dessert a finished look, I tuck the edges of the preparation inward.

Ready beet pancakes "Red Velvet" with cottage cheese filling are placed on a serving plate, drizzled with chocolate on top and garnished with strawberries.

Bright beet pancakes "Red Velvet" with cottage cheese filling delight with their appearance and look festive on the table.