This recipe is so simple and makes a delicious alternative to chips or roasties. Perfect side dish for roast beef, duck breasts or as part of your next Sunday brunch.
I used two small eggs but one large egg might be enough. If the batter is not moist enough, add a tiny bit of liquid of your choice.
Simple and delicious is right. Wife & loved these. Will be our go to savory breakfast pancake. Made exactly as described and came out perfect. - 14 Feb 2015 (Review from Allrecipes US | Canada)
These were nice. I like the contrast of salty and sweet so I added a bit of spicy salt.. also good with some wing sauce. It went well with sweetness from parsnips - 21 Jan 2015 (Review from Allrecipes US | Canada)
These are so good I’ve already made them 3 times and I just discovered the recipe a week and a half ago. I made them once with thyme instead of rosemary, when I was out, and they were just as good. I’ve also used yellow onion in one batch and red in another and they were also just as good. I use Seasonello herbal salt, which is a mix of sea salt, rosemary, garlic, sage, and pepper and add some cayenne. I altered the measurements a bit to accommodate the portion I wanted. The following measurements yielded 6 good sized pancakes: 2 cups shredded parsnips (in my case, that was 1 large parsnip), 3 eggs (beaten), 1/2 cup finely chopped onion, 1 tsp Seasonello, 1 tsp thyme or rosemary, 2 Tbs olive oil, cayenne and fresh ground pepper to taste. I fried mine in peanut oil, 5 minutes each side, on medium heat. These pancakes are delicious with sriracha and I’d say they’re actually best eaten cold the next day. - 22 Jan 2019 (Review from Allrecipes US | Canada)