Yield: Yields 8 to 10 pancakes.
Servings: eight.
A variation on the classic German potato pancake, these taste great with applesauce and sour cream. Serve with roast pork or beef.
Vegetable oil for the griddle Using a food processor fitted with the medium grating disk, grate the potatoes and parsnips separately. Put the potatoes in a clean kitchen towel and squeeze out as much liquid as possible. In a large bowl, combine the potatoes, parsnips, scallions, eggs, flour, 2 tsp. salt, and a few grinds of pepper and mix well.
Generously oil a griddle and heat over medium heat. Working in batches, spoon about 1/3 cup of the mixture onto the griddle at a time to form pancakes. Flatten the pancakes with a spatula (they should be about 1/2 inch thick) and cook until the bottom is well browned and crisped, about 5 minutes. Flip and cook until the other side is well browned, about 5 minutes more. Sprinkle with salt. Serve immediately or keep warm in a low oven until ready to serve.
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My husband does not like potato pancakes - but - made these for "me" as I love potato pancakes. Now, maybe because he made them, he thinks they're great & so do I! We've made them regularily over the past year - the parsnip really adds a lovely dimension to the pancakes!
Absolutely THE BEST 'Latkes' I have made or eaten. The parsnips added an appealing flavor and sweetness. From now on this is the recipe I will use!! (I did not add the flour)
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