Recipe courtesy of Union Square Cafe
Show: Cooking Live
Total:
45 min
Active:
30 min
Yield:
8 pancakes
Level:
Easy

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Pancake Rolls

Recipe courtesy of Lyndsay Timpson|Peter Ransom

Vanilla Dutch Baby (Puffed Pancake)

Recipe courtesy of Melissa d'Arabian

Pancakes

Recipe courtesy of Alex Guarnaschelli

Pancakes

Recipe courtesy of Food Network Kitchen

Pancakes

Pancakes

Recipe courtesy of Food Network Kitchen

Pancakes

Recipe courtesy of Mike Cuzzacrea

Parsnip Puree

Recipe courtesy of Guy Fieri

Parsnip Salad

Recipe courtesy of Dave Lieberman

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking