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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
- Parsnips
- 2 cups, grated
- Eggs
- 2 large
- All-purpose flour
- 1/2 cup
- Baking powder
- 1 teaspoon
- Salt
- 1/2 teaspoon
- Ground cumin
- 1 teaspoon
- Ground coriander
- 1 teaspoon
- Vegetable oil
- 3 tablespoons (for frying)
- Fresh cilantro
- 1/4 cup, chopped (for garnish)
- Greek yogurt
- 1 cup
- Lemon juice
- 1 tablespoon
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.
Dietary Information
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
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