Parsnip Pancakes with Thyme

Rooted in British kitchen gardens, these savory pancakes fold grated parsnip and fragrant thyme into a light batter. A weekend breakfast stack, often finished with crisp apple and a cool spoonful of crème fraîche.

Serves 3 · 18 min prep · 20 min cook

Estimate for one serving

• 365 cal
• 11g protein
• 42g carbs
• 17g fat
• 3g fiber

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Ingredients

• 3 medium parsnips
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 2 large eggs
• 1/2 cup whole milk
• 1 1/2 tsp fresh thyme leaves
• 1 tsp finely chopped fresh sage
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 3 tbsp unsalted butter
• 1 small apple
• 1/2 cup plain Greek yogurt or crème fraîche
• 2 tbsp maple syrup
• 2 tbsp chopped toasted hazelnuts

Instructions

1. 1Peel the parsnips and grate them on the large holes of a box grater; squeeze out excess moisture in a clean kitchen towel.
2. 2In a large bowl whisk the flour, baking powder, salt, pepper, thyme, and chopped sage.
3. 3In a separate bowl beat the eggs with the milk, then pour into the dry ingredients and stir just until a thick batter forms.
4. 4Fold the grated parsnips into the batter until evenly distributed; let the mixture rest 5 minutes.
5. 5Heat a large nonstick skillet or griddle over medium heat and melt butter until foaming.
6. 6Scoop heaping tablespoons of batter into the pan, flattening slightly into 3-inch rounds; cook 3 to 4 minutes until the edges look set and the undersides are deep golden.
7. 7Flip carefully and cook another 2 to 3 minutes until cooked through and crisp on both sides.
8. 8Transfer finished pancakes to a warm plate and repeat with remaining batter, adding more butter as needed.
9. 9Core and thinly slice the apple into half-moons.
10. 10Stack the pancakes, top with a dollop of Greek yogurt or crème fraîche, fan the apple slices over the top, drizzle lightly with maple, and finish with toasted hazelnuts and extra thyme leaves.
11. 11Serve at once while the edges are still shatter-crisp and the centers stay tender.