Breakfast/ Lunch/ Vegetarian

Parsnip Pancakes

parsnip pancakes

These make a lovely change for the weekend – or even a lunch or light dinner. They are a great treat with a healthy kick of goodness. You can make the mixture the night before and just add a splash of water in the morning to loosen it up. The mixture will last for 2 days in the fridge. The pancakes taste delicious with lemon juice, maple syrup and a dollop of almond butter, or for a savoury dish we have it with butter, bacon or smoked salmon, and sliced tomato.

Parsnip Pancakes

Print Recipe
Serves: 8 Cooking Time: 25 mins

Ingredients

  • 225g flour (I use buckwheat flour)
  • 3 eggs
  • 200ml milk
  • 150ml water
  • 120g peeled and grated parsnip (2–3 parsnips)
  • coconut oil or butter, for greasing

Instructions

1

Pour the flour into a large bowl or jug, make a well in the middle, crack the eggs into the well and whisk into the flour using a metal spoon. Add a little milk and stir until you get a thick smooth paste, then add the rest of the milk gradually, stirring between each addition. Add the grated parsnip and give it a good stir.

2

Heat a frying pan over a medium heat and add a little coconut oil or butter.

3

Once hot, use a ladle to slowly pour puddles of the batter into the frying pan – you should be able to fit at least 2 in the pan if you are making smaller ones.

4

For the larger crepe-style pancakes, put the mixture in the middle of the frying pan and use the back of the ladle to spread it into a circle shape.

5

Don’t use too much mixture or they will be too thick.

6

Turn them over after 1–2 minutes and cook on the other side for a further 1–2 minutes.

7

The best time to turn the pancakes over is when the bubbles on top start to burst and the edges of the pancakes have started to firm up – any sooner and they will fall apart, any later and they will start to burn. Cook until both sides are a light golden brown, then remove from the pan.

8

Add a little more oil for the next batch, if needed. Stir the batter and repeat. Keep going until you have cooked all the batter.

Notes

Tip: you could make the big pancakes and cut them in half to serve for younger ones rather than making 16 little ones. * Keeps for up to 3 days in the fridge * Freezable for up to 3 months: Let the pancakes cool completely and place in a plastic container with a sheet of baking paper separating each one. To reheat, defrost completely and lightly fry on each side until hot.

 

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