These pancakes are perfect partners for a simple roast like pork, lamb, or chicken. The onions can be cooked ahead and reheated just before serving; the parsnips can also be parcooked, grated, and combined with the chopped leek a few hours ahead.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Very nice recipe! I used a 1/4-cup scoop to portion the pancake mixture directly into the skillet. Much easier than trying to shape it into balls first (and less messy). Also, smaller pancakes are easier to flip and, also, are crispier.
love.love.love these! Made them with a roast, instead of typical potatoes. The pungent, almost peppery flavor of the parsnips is beautifully balanced by the sweet, caramelized onions. I added a little balsamic vinegar at the end of their caramelizing and reduced for a few minutes which added a deeper layer of sweetness to the onions. I think that a little fresh goat cheese instead of the sour cream would also be nice.oh... also, I didn't have any leeks so I used scallions instead.And I have to eat gluten free so just substituted rice flour for the wheat flour. Perfect!
These are "eyes-roll-back-in-the-head" good. Not kidding! We too have made this recipe several times. It's a favorite at our house.
I LOVE this recipe. I have made it several times. My kids love this too!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?