Parsnip pancakes with honey & mustard dressing

Parsnip pancakes with honey & mustard dressing

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(10 ratings)

Prep: 20 mins Cook: 20 mins

Easy

Serves 4
An impressive vegetarian main bursting with flavour - be sure to fry the pancakes just before serving so they stay crisp

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal365
  • fat20g
  • saturates5g
  • carbs36g
  • sugars10g
  • fibre5g
  • protein11g
  • salt0.46g
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Ingredients

For the dressing

  • 1 tbsp vegetable or sesame oil
  • 5 curry leaves
  • 1 tsp brown mustard seeds
  • 1 green chilli, deseeded and finely chopped
  • ½ tsp ground turmeric
  • 1 tsp fresh grated ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 250g Greek yogurt, whipped
  • 1 tbsp honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

For the pancakes

  • 175g parsnips, grated

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 1 tsp cumin seeds
  • 2 green chillies, deseeded and finely chopped
  • 1 tsp fennel seeds (optional)

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g gram (chickpea) flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 50g semolina

    Semolina

    sem-oh-leen-ah

    Semolina flour is pale-yellow in colour, high in gluten and used for traditionally made pasta,…

  • small onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp grated ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3-4 tbsp vegetable oil, for frying

Method

  1. To make the dressing, heat the oil in a non-stick pan and cook the curry leaves and mustard seeds for 1 min. Stir in the chilli, turmeric and ginger, then cook on a low heat for 2-3 mins. Remove from the heat and leave to cool completely. Stir the cooled spice mix into the whipped yogurt along with the honey, then chill until you are ready to serve the meal. Can be made a day ahead.

  2. To make the pancakes, combine all the ingredients, except the oil, with 200ml cold water and a pinch of salt. Mix until a thick batter is formed. Can be prepared several hours in advance and chilled.

  3. About 15 mins before you want to serve the pancakes, heat a large non-stick frying pan and add 1 tbsp oil. When the oil is hot, place a few tbsp of the mixture in the pan to form a round pancake about 1-1.5cm thick. You can cook 2 or 3 at a time and keep them warm in a low oven while you make the rest. Cook for 2-3 mins until golden brown, then flip over and cook the other side until browned. You should make 8 pancakes in total. Serve the pancakes with the honey and mustard dressing and the Curried chickpeas (see 'Goes well with') if you like.

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Comments (12)

luke321321's picture
0

Very stodgy and bland. Would not make this again.

barleybird's picture
1

I don't think the parsnips suit the pancake concept. Their sweetness make the dish strangely tasteless in a really unpleasant way, heavy. We didn't like this at all.

carlybraddock's picture
4

Delicious, lightly spiced and sweet pancakes which tasted a little like onion bhajis. Would work well as brunch with poached eggs or as a starter/canapé if you made small ones.

I have coeliac so adapted to be gluten free by replacing the semolina with fine ground cornmeal/polenta- worked fine. A little tricky to flip whilst cooking as batter doesn't glue together until fried, and used quite a bit of oil to go crispy.

lisenh2709's picture
3

Oops, rating went wrong. For me, absolutely not worth more than 2 small stars

lisenh2709's picture
3

Sorry to disagree so profoundly with other reviewers, but this was no success with me. Taste bland and somewhat queasy, very stodgy, heavy in the stomach ... We - stomach and I - did not have a good night. Won't make them again.

quincepip's picture
4

I'd definitely make this again, although I found the pancakes themselves a little stodgy and bland; they were great with the sauce though. Very quick and easy to put together.

wackaday's picture
5

Couldn't be bothered finding curry leaves or mustard seeds - a generous spoon of wholegrain mustard did the trick. Delicious!

yummybonnie's picture
5

Very simple, easy and delicious! It went down a treat as a starter at on my dinner parties, enjoyed by veggies and carnivores alike :)

lovelyclarita's picture
5

this is really good. i made it for some friends and everone loved it - said it was one of the best things they'd eaten in ages. and it's very easy to make, with no stress at all. highly recommended.

mikewonna's picture

Cooked on my griddle out doors followed most of cooking instructions , mix seemed very stiff & not like batter. Cooked 4" pancakes at varing times and heats.! Taste was very stodgy, saved only by the very tasty honey & mustard sauce.

foodietoo's picture

Excellent recipe, really easy and tasty too. I coloured the pancakes both sides in advance, then finished off in the oven. This made it a really easy dinner party starter, with no last minute frying!

debrasheaf's picture
5

So simple to make and tastes fantastic. No need to change anything.

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