Parsnip & Apple Pancakes Recipe

Ingredients

1 medium parsnip
1 apple
A squeeze of lemon juice
30g caster sugar
1 tsp ground cinnamon
3 eggs
150ml full cream milk
150g plain flour
2 tsp baking powder
A pinch of sea salt
Coconut oil, for frying

Prep: 15 mins | Cook: 30 mins

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Method

1. Peel and coarsely grate the parsnip and apple. Pop in a bowl with a squeeze of lemon juice, the caster sugar and 1 tsp ground cinnamon. Stir to coat in the lemon juice (this will help stop them browning).

2. Whisk the eggs and milk together. Sift the flour and baking powder into a bowl with a pinch of salt. Slowly whisk in the milk to make a smooth, thick batter with a consistency similar to double cream. Add the parsnip and apple mix and stir to combine.

3. Heat your oven to it lowest setting. Warm 1 tsp coconut oil in a large frying pan. Add 3-4 tbsp batter to the pan to make 3-5 pancakes (1 tbsp batter per pancake). Fry for 3-4 mins, then carefully turn over and fry for another 2-3 mins till golden and cooked through.

4. Slide the pancakes onto a plate and keep warm in the oven while you cook the rest of the pancakes, adding more oil as you need it. Serve the pancakes in a stack topped with butter and drizzle of honey.