Parsnip & Apple Pancakes

Cooking time
Serves4 people
Parsnip & Apple Pancakes

You'll want to stack these American pancakes up high on your plate on Pancake Day. Parsnip is delicious combined with apple and cinnamon. Great for breakfast or as a teatime treat.

1 rating


  • 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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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.
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