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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. In a blender or food processor, pulse the cooked beet, flour, milk, egg, vegetable oil, and vinegar until smooth. Pour the batter into a bowl and set aside for 30 minutes. Combine the cinnamon with the sugar and mix well. | 2. Heat an oiled non-stick skillet over medium heat. Pour in enough batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the pancake over, and continue cooking until lightly golden on the other side. Place the pancake onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the pancakes from sticking. | 3. Sprinkle the cinnamon sugar over the pancakes. Roll up the pancakes and serve with the orange quarters. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beet	1		cooked	58.48	13.0016	2.1896	0.2312
purpose flour	1	cup	sifted	-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
egg	1			71.5	0.36	6.28	4.755
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
white vinegar	1	teaspoon		0.9	0.002	0.0	0.0
cinnamon	2	teaspoons	ground	-	-	-	-
white sugar	1/4	cup		193.5	49.99	0.0	0.0
orange	2		quartered	3.525	0.8812	0.0705	0.009000000000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.