Pancakes

Potato Pancakes with Carrots and Parsnips

In this day and age of fast food and unhealthy eating, pancakes provide a very healthy and filling breakfast meal. This potato pancakes with carrots and parsnips recipe enables you to cook pancakes that are thick and fluffy. The potato pancake recipe is made much tastier than any other recipes for potato pancake, as this recipe has carrots and parsnips in it.

Ingredients:

• ¼ lb russet potatoes, peeled, boiled and mashed
• ¼ lb parsnips, peeled and grated
• ¼ lb carrots, peeled, boiled and mashed
• 2 eggs
• 1 tablespoon, all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground nutmeg
• ¼ cup sunflower oil

Directions:

To make the potato pancakes, you need to first mix the mashed potatoes and carrots together in a large bowl. Now, beat the egg in another bowl and add to the mashed potatoes and carrots. Sift the flour and put it into the potatoes and carrots mixture. Also, add salt, black pepper and nutmeg and combine until a dough forms. At this point, add the grated parsnips and blend it in. Make 16 balls out of the dough.

Now, heat the sunflower oil in a griddle or frying pan that you want to use for making the pancakes. When the griddle or frying pan is hot, roll out the balls until ¼ inch thick and put it into the griddle or frying pan. The pancake has to be cooked on both sides for 5 minutes until golden brown in colour. The potato pancakes with carrots and parsnips that are ready can be served with a salad or any other dressing you prefer. However, the pancakes can also be served by themselves, as they are superb to taste even without any accompaniment.

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