Roasted Quail With Beet Pancakes

• 8 quail
• salt
• pepper
• 8 lemon wedges
• 8 slices bacon
• olive oil
• 1 tablespoon dried thyme
• 7 ounces beets roasted and mashed
• 3/4 cup self rising flour
• 1/2 cup milk
• 1 egg
• salt
• pepper
• oil for frying

1. Preheat oven to 180u0b0C (approximately 350u0b0F).
2. For the quail, season with salt and pepper. Place a lemon wedge inside each quail and wrap with a slice of bacon.
3. Place in a baking dish greased with olive oil.
4. Sprinkle with dried thyme and drizzle with olive oil.
5. Cover with aluminum foil and bake in preheated oven.
6. When they are cooked, remove foil and return to oven to render the bacon.
7. For the beet pancakes, whisk together beets, self-rising flour, milk, egg, salt and pepper.
8. Drizzle oil in a non-stick skillet and wipe away excess with a paper towel.
9. When skillet is very hot, use a tablespoon to drop small portions of batter onto hot pan.
10. When pancakes start to bubble, flip and cook on the other side.
11. Tip: Substitute beets with carrots, sweet potatoes, or other vegetables, if desired.

quail, salt, pepper, lemon wedges, bacon, olive oil, thyme, beets, flour, milk, egg, salt, pepper, oil

Taken from www.yummly.com/recipe/Roasted-Quail-with-Beet-Pancakes-2055743 (may not work)