- 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.