Parsnip Pancakes with Apple Compote

Parsnip pancakes turn a humble root into a golden American breakfast, grated and folded into a nutmeg-scented batter. A simple apple compote with maple syrup adds bright, orchard sweetness on top.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 340 cal
• 9g protein
• 48g carbs
• 13g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 3 (about 12 oz) medium parsnips
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1/8 tsp ground nutmeg
• 2 large eggs
• 2/3 cup whole milk
• 2 tbsp plus more for cooking melted butter
• 2 medium apples
• 3 tbsp maple syrup
• 1 tsp fresh lemon juice
• 2 tbsp water
• 1/8 tsp pinch of cinnamon
• for serving plain yogurt or sour cream

Instructions

1. 1Peel the parsnips and grate them on the large holes of a box grater. Wrap the shreds in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. 2In a mixing bowl whisk the flour, baking powder, salt, and nutmeg. In another bowl beat the eggs with the milk and melted butter.
3. 3Stir the wet ingredients into the dry just until combined, then fold in the squeezed parsnip shreds to form a thick, scoopable batter. Let it rest 5 minutes while you make the compote.
4. 4Core and dice the apples (no need to peel). Place them in a small saucepan with maple syrup, lemon juice, water, and cinnamon.
5. 5Cook the apples over medium heat, stirring occasionally, 8–10 minutes until they soften into a chunky, glossy compote. Keep warm.
6. 6Heat a large nonstick or cast-iron skillet over medium heat and add a thin film of butter. Drop 1/4-cup portions of batter, flattening slightly with the back of a spoon.
7. 7Cook the pancakes 3–4 minutes per side until deep golden and cooked through; the edges should look set and the centers spring back lightly. Work in batches, adding butter as needed.
8. 8Serve stacks of pancakes topped with warm apple compote and a dollop of yogurt. Eat right away while the pancakes are crisp-edged and tender inside.