Parsnip & Sweet Potato Griddle Cakes
This is a tasty, autumnal side dish for baked ham or turkey, or a comfort-food lunch on its own. You can experiment with combinations of other grated root vegetables or zucchini, flavoured with your favourite herbs. For fluffy griddle cakes, separate the eggs and fold in the beaten egg whites as in Fluffy Berry Pancakes. Top with sour cream and chopped chives, if you like.
- Serves: Makes about one dozen 5
- Course: Lunch
- 1 cup (250 ml) peeled, grated raw parsnip
- 1 cup (250 ml) peeled, grated raw sweet potato
- 1 cup (250 ml) Cottage Pantry Pancake Mix
- 1/2 tsp (2 ml) kosher or sea salt
- 1 tsp (5 ml) dried thyme
- 2 eggs, lightly beaten
- 3 tbsp (45 ml) melted butter
- 1/3 cup (75 ml) water
- Toss vegetables and dry ingredients together in a large bowl.
- In a medium bowl, combine eggs, melted butter, and water, and blend into dry ingredients. Don’t overmix.
- Spoon batter onto a hot, lightly greased griddle or non-stick frying pan using a small ladle or 1/3-cup (75-ml) measure. Cook until each griddle cake puffs up and small bubbles appear. Turn over and cook for a minute or two to brown the other side. Serve warm.
- This batter is thicker than the one used for the familiar breakfast pancake. It shouldn’t spread very much in the pan, but if you find it too thick, add a little more water.