Pear, Parsnip, and Potato Pancakes Recipe
Ingredients
| Baking Potato | 1 | |
| Large parsnips- 2, peeled | ||
| All-purpose flour- 1 cup | ||
| Sugar- 1/2 cup granulated | ||
| Baking powder | 1 Teaspoon | |
| Large egg- 1, beaten | ||
| Low-fat milk- 1/4 cup | ||
| Kosher salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Unsalted butter | 2 Tablespoon | |
| Large pears, Cornice, Bosc, or Anjou- 4, peeled, cored, sliced, and rubbed with lemon | ||
| Confectioner's sugar | ||
| Mint sprig | 4 | |
Directions
GETTING READY
1. Start by preheating the oven to 375° F
2. In a food process fine grating blade, start grating the potato and parsnips
MAKING
3 .In a colander, put the grated potato and parsnips, now rinse water for about 3 minutes, until the excess starch is removed, drain it properly
4. In a large pot, pur water and start boiling it, put potato and parsnips in it, and cook in high heat, until the vegetables are blanched, also drain it properly and then transfer to a large bowl
5. In another bowl, combine the flour, 1/4 cup of the granulated sugar, and the baking powder, add the grated vegetables to it
6. Now mix together the egg and milk and add slowly to the bowl filled with vegetables, keep stirring, till the batter becomes smooth and thick, season to taste with salt and pepper
7. In a large skillet, melt the butter over medium-high heat
8. In the same skillet, start adding the pears and remaining 1/4 cup of sugar and cook for about 2 minutes, then spread the pears across the bottom of the skillet, and pour the batter over the pears, tilt the skillet slightly so that the batter covers and fills properly all the spaces around and between the fruit
9. Take the skillet, and transfer it to the oven and bake for 6 to 8 minutes, until the pancake is golden in color, once baked completely remove the skillet from the oven and turn it upside down in a plate over the pancake
SERVING
11. Sprinkle confectioners sugar over the top, and garnish with mint and serve by cutting the pancake into four equal pieces
TIPS
Note: With one hand on the plate, quickly turn the pan and plate over in one motion to release the pancake onto the plate
1. Start by preheating the oven to 375° F
2. In a food process fine grating blade, start grating the potato and parsnips
MAKING
3 .In a colander, put the grated potato and parsnips, now rinse water for about 3 minutes, until the excess starch is removed, drain it properly
4. In a large pot, pur water and start boiling it, put potato and parsnips in it, and cook in high heat, until the vegetables are blanched, also drain it properly and then transfer to a large bowl
5. In another bowl, combine the flour, 1/4 cup of the granulated sugar, and the baking powder, add the grated vegetables to it
6. Now mix together the egg and milk and add slowly to the bowl filled with vegetables, keep stirring, till the batter becomes smooth and thick, season to taste with salt and pepper
7. In a large skillet, melt the butter over medium-high heat
8. In the same skillet, start adding the pears and remaining 1/4 cup of sugar and cook for about 2 minutes, then spread the pears across the bottom of the skillet, and pour the batter over the pears, tilt the skillet slightly so that the batter covers and fills properly all the spaces around and between the fruit
9. Take the skillet, and transfer it to the oven and bake for 6 to 8 minutes, until the pancake is golden in color, once baked completely remove the skillet from the oven and turn it upside down in a plate over the pancake
SERVING
11. Sprinkle confectioners sugar over the top, and garnish with mint and serve by cutting the pancake into four equal pieces
TIPS
Note: With one hand on the plate, quickly turn the pan and plate over in one motion to release the pancake onto the plate
Chef
