The BBC Good Food logo
Parsnip pancakes with honey & mustard dressing

Parsnip pancakes with honey & mustard dressing

A star rating of 3.8 out of 5.13 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
low insalt0.46g


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
  • 250g Greek yogurt , whipped
  • 1 tbsp honey

For the pancakes

  • 175g parsnips , grated
  • 1 tsp cumin seeds
  • 2 green chillies , deseeded and finely chopped
  • 1 tsp fennel seeds (optional)
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • 1 tsp baking powder
  • 100g gram (chickpea) flour
  • 50g semolina
  • small onion , finely chopped
  • 1 tsp grated ginger
  • 3-4 tbsp vegetable oil , for frying


  • STEP 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.

  • STEP 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.

  • STEP 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.


Curry leaves can be bought fresh from Indian shops, or dried from some supermarkets. They freeze very well.

Recipe from Good Food magazine, February 2011

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.8 out of 5.13 ratings

Sponsored content