Parsnip and chorizo pancakes with bergamot, honey and pumpkin seed labneh

    1 hour 5 min

    A delicious savoury pancake recipe for anyone who ends up with a random array of roots that have seen better days; this is the perfect way to revive the vegetables and pad them out. It also turned out to be one of those accidental breakfasts that for want of a better word make me feel harmonious in adverse circumstances. The parsnip pancakes were light and flavourful, somewhere between a pancake and a hashbrown. Bergamot lemons are in season and if you can get some do. They are absolutely beautiful; delicate, tart, floral (the hint of earl grey is present). The zest has a wonderful perfume, which is perfect with labneh. I would pair it with plain simple things so that the flavour isn't muddled. If you don't have labneh, use creme fraiche for this or a thick Greek yoghurt.

    1 person made this

    Serves: 4 

    • Pancakes
    • 2 tablespoons olive oil
    • 1 white onion, thinly sliced
    • 4 to 5 small parsnips, coarsely grated
    • 1/4 ring of chorizo, chopped into small cubes
    • 1 tablespoon finely chopped sage
    • 1/2 teaspoon smoked paprika
    • 1 teaspoon cumin seeds
    • salt and pepper
    • 4 medium eggs
    • 15g wholemeal flour
    • butter for frying
    • Labneh
    • 2 tablespoons pumpkin seeds
    • 4 tablespoons labneh
    • zest of 1 bergamot lemon
    • 1 teaspoon honey
    • Salad
    • mixed salad leaves
    • 1 handful grapes, sliced
    • 1 generous drizzle hazelnut oil
    • 1 tablespoon bergamot lemon juice
    • 1 teaspoon red wine vinegar

    Prep:25min  ›  Cook:25min  ›  Extra time:15min resting  ›  Ready in:1hr5min 

    1. Heat a frying pan, add oil and gently fry the onion. When it starts to soften add the grated parsnip. Move it but not continuously so that the parsnip has a chance to caramelise. After approximately 10 minutes add the pieces of chorizo, sage, paprika, cumin and a large pinch of salt (that's a three finger pinch). Combine everything and fry for a few more minutes.
    2. Tip the contents of the pan in to a mixing bowl. Crack the eggs into the mixture, season with black pepper and salt and fold the eggs in. Add the flour and fold it in quickly with as few stirs as possible to keep the mixture light. Let it rest for 15 to 30 minutes.
    3. Meanwhile toast the pumpkin seeds in a dry frying pan over a gentle heat for 5 minutes or till lightly browned. Take 4 tablespoons of labneh and add the lemon zest and honey. Combine with a fork and it should become lighter and creamier. Sprinkle with the pumpkin seeds.
    4. The salad keep simple and fresh. Combine the leaves and grapes, then drizzle with hazelnut oil, vinegar and lemon juice and toss together.
    5. For the pancakes, heat about 10g of butter in a frying pan on a low heat. Add approximately 2 tablespoons of batter for each pancake. Keep an eye on them and keep the heat low to moderate. Mine needed 3 minutes each side but it will depend on the thickness.
    6. Serve pancakes on top of the salad with a big spoonful of the labneh.

    See it on my blog

    Find this recipe on MyClaptonKitchen

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