Parsnip Pancake Recipe
- 1 cup shredded parsnip
- 1 cup shredded carrot
- 1 scallion, chopped
- 3/4 cup all-purpose flour
- 1 pinch salt and ground black pepper to taste
- 1/2 cup half-and-half
- 2 eggs
- Toss parsnip, carrot, and scallion together in a mixing bowl; add flour, salt, and pepper and toss to coat.
- Beat half-and-half and eggs together in a separate bowl until smooth; slowly stream over the parsnip mixture while stirring.
- Heat a large skillet over medium-high heat. Shape pancake mixture into patties and put into hot skillet. Flatten patties with the back of a spatula and cook until browned, about 5 minutes per side.
