Rubinowe naleśniki z dżemem buraczkowym
1 szklanka mąki orkiszowej, 1 jajko, 1/2 szklanki mleka 1,5%; 3/4 szklanki soku z buraków, 2 łyżki oleju. Wszystkie składniki zmiksować i usmażyć na patelni.
Dżem buraczkowy: 3 buraki, 4 goździki, sok z 1/2 cytryny, kopiasta szklanka cukru trzcinowego.
Obrane buraki ugotuj do miękkości, następnie zblenduj na gładką masę wraz z goździkami. Pulpę przełóż na patelnię, dodaj sok oraz cukier i podgrzewaj od czasu do czasu mieszając do momentu, aż masa wyraźnie zgęstnieje i będzie przypominać gęstą marmoladę. Gdy tak się stanie, przełóż ją do słoiczka, zakręć, postaw go na wieczku, a kiedy ostygnie przechowuj jak standardowy dżem.
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