Steps:
- In a large saucepan, bring 2 quarts salted water to a boil and add parsnips. Return water to a boil and boil parsnips 3 minutes. Drain parsnips well. In a food processor fitted with coarse grating disk or on a hand grater, grate parsnips and onion coarsely.
- Line a baking sheet with waxed paper. In a bowl, stir together parsnips, onion, and egg and stir in spices and salt. Add flour, stirring until just combined, and form mixture into eight 1/2-inch-thick cakes (each about 3 inches in diameter), transferring them as formed to prepared baking sheet.
- In a large heavy skillet heat oil and butter over moderately high heat until foam subsides and saute pancakes in 2 batches until golden, about 5 minutes on each side, transferring them as cooked to paper towels to drain. Pancakes may be kept warm 15 minutes in a 200 degree oven F.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Salamatu Kargbo
[email protected]This recipe needs some serious improvement.
zahid wali Khan
[email protected]Avoid this recipe at all costs.
Isabelle Grimesey
[email protected]One star.
Raqia Bibi
[email protected]I wouldn't recommend this recipe to anyone.
Md Masum Gaming
[email protected]I'm not sure what I did wrong, but these pancakes were a complete disaster.
Mahmodur Rahaman Samim
[email protected]I followed the recipe exactly, but my pancakes didn't turn out as fluffy as I expected.
Sharon Duty
[email protected]I found the texture of these pancakes to be a bit dry.
Altamash Khan
[email protected]These pancakes were a bit too sweet for my taste.
Basit Koreja
[email protected]Will definitely make again
Patrice Rodgers
[email protected]Highly recommend
China Leturukah
[email protected]So good!
MAX Valadez
[email protected]I've made these pancakes several times now, and they're always a hit. They're a great way to start the day.
Tanya Petros
[email protected]These pancakes are a great way to use up leftover parsnips. I had some that were starting to go bad, and this was the perfect way to use them up.
Saeedali Ali
[email protected]I'm not a big fan of parsnips, but I actually really enjoyed these pancakes. The sweetness of the parsnips was perfectly balanced by the savory spices in the batter.
Queen Lsbella
[email protected]I added a bit of cinnamon and nutmeg to the batter, and they turned out so flavorful. My kids loved them!
Mj Mutemba Jamil
[email protected]These pancakes were so easy to make, and they turned out perfectly. I love that they're a healthy alternative to traditional pancakes.
Awudu Mariam
[email protected]I've never had parsnip pancakes before, but I was pleasantly surprised by how delicious they were. The parsnips gave them a unique flavor that I really enjoyed. I'll definitely be making these again.
Zuha_hehe
[email protected]These parsnip pancakes were a hit with my family! They were crispy on the outside and fluffy on the inside, with a slightly sweet flavor from the parsnips. I served them with maple syrup and fresh berries, and everyone loved them.