The Cooking Ladies

Parsnip Pancakes

Parsnip Pancakes

(Makes 3 to 4 servings)


1 pound (454 g) grated parsnips
1 small apple, peeled and chopped
1 small onion, chopped
1/2 cup (125 ml) all purpose flour
2 eggs
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) black pepper
  canola oil


  • Combine the grated parsnips, chopped apple, and chopped onion in a bowl. Toss to mix thoroughly. Add the flour and toss again.
  • Combine the eggs, salt, and pepper in a separate bowl. Beat the egg mixture.
  • Add the egg mixture to the parsnip mixture. Stir to combine the wet and dry ingredients.
  • Place a frying pan over medium-high heat. Add one tablespoon of oil.
  • Place spoonfuls of pancake mixture into the pan. Gently flatten the surface of the pancakes to create an even thickness.
  • Cook the pancakes until they are golden brown on each side, with a slight crunchiness.
  • Dab extra oil around the pancakes, if necessary, in order to brown them.
  • Serve with apple sauce or sour cream.

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