Parsnip Pancakes

  • 8 oz (2-3 cups) parsnips, finely grated
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1/2 cup buttermilk (or sub plain yogurt)
  • 1 large egg 1-2
  • TBLS maple syrup or sugar
  • 1 tsp vanilla

Butter or cooking oil Mix dry ingredients in mixing bowl. Mix wet ingredients separately. Add wet ingredients and grated parsnips to dry ingredients. Mix until it is like a thick batter. Add additional buttermilk if necessary to thin. Heat oil in large skillet over medium heat. Spoon on 2-3 TBLS dollops batter and flatten into 1/2” thick cakes. Cook 2 min per side until browned. Serve hot with butter and/or sweetener.