Teresa's Recipes
Savory Parsnip Pancakes with Cilantro Yogurt
Indulge in the delightful flavors of these savory parsnip pancakes, a wholesome twist on traditional breakfast fare. Made with freshly grated parsnips and fragrant spices, these pancakes are not only hearty but also brimming with vitamins and minerals. Topped with a creamy cilantro yogurt that adds a refreshing zing, they are perfect for a weekend brunch or a cozy dinner. Parsnips have been a culinary staple since Roman times, often celebrated in both sweet and savory dishes, making these pancakes a tasty homage to the rich history of this versatile root vegetable. Serve them warm and watch as they become a beloved addition to your table!
Ingredients
- 2 cups, grated Parsnips
- 2 large Eggs
- 1/2 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 3 tablespoons (for frying) Vegetable oil
- 1/4 cup, chopped (for garnish) Fresh cilantro
- 1 cup Greek yogurt
- 1 tablespoon Lemon juice
Dietary Notes
- Servings: 4
- Dish Type: Breakfast/Brunch
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 220
- Fat: 9g
- Carbs: 30g
- Protein: 6g
- Sodium: 250mg
- Sugar: 3g
Instructions
- In a large mixing bowl, combine the grated parsnips, eggs, flour, baking powder, salt, cumin, and coriander. Stir until all ingredients are well combined, and the mixture is slightly thick.
- In a small bowl, mix the Greek yogurt with lemon juice and a pinch of salt. Set aside to let the flavors meld.
- Heat the vegetable oil in a non-stick skillet over medium heat.
- For each pancake, scoop about 1/4 cup of the parsnip mixture onto the skillet. Flatten gently with a spatula to form a pancake shape, ensuring there is enough space between each pancake.
- Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Once cooked, transfer the pancakes to a plate lined with paper towels to absorb any excess oil.
- Serve the parsnip pancakes warm, topped with a generous dollop of cilantro yogurt and a sprinkle of fresh cilantro.
Tips
- For added spice, consider incorporating a pinch of cayenne pepper or red pepper flakes into the pancake mixture.
- You can replace some of the all-purpose flour with whole wheat flour for a healthier twist.
- For a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based yogurt.