Parsnip pancakes with honey & mustard dressing

Parsnip pancakes with honey & mustard dressing

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

Prep: 20 mins Cook: 20 mins


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
Save to My Good Food
Please sign in or register to save recipes.


    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



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

    For the pancakes

    • 175g parsnips, grated



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

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

      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

      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 is usually made from grinding wheat, maize, rye, barley or rice. As the main…

    • 50g semolina



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

    • small onion, finely chopped



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

    • 1 tsp grated ginger



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

    • 3-4 tbsp vegetable oil, for frying


    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    2nd Oct, 2016
    Very tasty but, for us, more suitable as a side as we were quickly hungry afterwards!
    8th Nov, 2014
    Very stodgy and bland. Would not make this again.
    13th Aug, 2013
    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.
    11th Apr, 2013
    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.
    5th Mar, 2013
    Oops, rating went wrong. For me, absolutely not worth more than 2 small stars
    5th Mar, 2013
    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.
    22nd Jul, 2012
    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.
    11th Apr, 2012
    Couldn't be bothered finding curry leaves or mustard seeds - a generous spoon of wholegrain mustard did the trick. Delicious!
    3rd Dec, 2011
    Very simple, easy and delicious! It went down a treat as a starter at on my dinner parties, enjoyed by veggies and carnivores alike :)
    4th Aug, 2011
    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.


    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?