Parsnip Pancakes


Instead of rice or potatoes with her meal, Mom chose these delicate pancakes that are crispy on the outside and tender inside. The parsnips have a pleasant sweetness, while the chives add a hint of onion flavor. --Lois Frazee, Gardnerville, Nevada

Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
6 servings


  • 2 pounds parsnips, peeled

  • 1 teaspoon salt

  • ½ cup chopped onion

  • ¼ cup all-purpose flour

  • 1 egg, lightly beaten

  • 1 tablespoon minced chives


  1. Place parsnips in a large saucepan and cover with water; add salt. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and place parsnips in a large bowl; mash. Stir in the onion, flour, egg and chives.

  2. Drop batter by 1/4 cupfuls onto a well-greased hot griddle. Flatten with a spatula. Fry until golden brown; turn and cook until second side is lightly browned. Drain on paper towels.