Parsnip buttermilk pancakes
There is such comfort to be found in cold-weather eating. Creamy porridge, hearty soups and hot tea attain medicinal status when it is cold outside. But just as soothing, in my mind, is the way we cook in winter. We take the time needed . We braise slowly, simmer gently, roast until meat falls off the bone and vegetables caramelise. It is a lovely lesson in mindfulness and patience.
What to do then, when warming comfort food is needed and time is short? Reach for those root vegetables that you would normally roast and grate them instead. Parsnips make truly delicious fritters – creamy and nutty on the inside and golden brown on the outside. Serve them with avocado and roast tomatoes, prosciutto and a dollop of creme fraiche or hot smoked salmon and aioli.
This lovely recipe is from a blog called “Seasonal Ontario Food”. These pancakes are so delicious that I suggest this recipe makes only enough for a quick breakfast or lunch for 2 or 3 people. The mix can be made the night before.
PARSNIP BUTTERMILK PANCAKES
- 1.5 c loosely packed finely grated parsnip (2 large or 3 small parsnips)
- 1/4c wholemeal flour (I used spelt)
- 1/2 tsp salt flakes
- black pepper
- 1 egg
- 1/4c buttermilk (OR 1/4c milk and 5ml apple cider vinegar)
Mix the parsnip, flour and seasoning in a bowl so that the flour is evenly dispersed. Make a well in the middle of the parsnip. Add the egg and the buttermilk and mix them and the parsnip with a fork until combined. Cook in a hot pan in a little olive oil until each side is golden brown. Place the cooked pancakes on paper towel to absorb any excess oil. Makes 8 pancakes.