Pear, Parsnip, and Potato Pancakes

Healthycooking's picture

Dec. 28, 2011


Baking potato 1 , peeled
Parsnips 2 Large , peeled
All purpose flour
Granulated sugar 1/2 Cup (8 tbs)
Baking powder 1 Teaspoon
Egg 1 Large , beaten
Low fat milk 1/4 Cup (4 tbs)
Kosher salt To Taste
Fresh black pepper 1/4 Teaspoon (Use A Few Grinds)
Unsalted butter 2 Tablespoon
Pears 4 Large , peeled, cored, sliced, and rubbed with lemon (Cornice, Bosc, Or Anjou)
Confectioner's sugar 1 Tablespoon
Mint sprigs 4



1. Start by preheating the oven to 375° F

2. In a food process fine grating blade, start grating the potato and parsnips


3 .In a colander, put the grated potato and parsnips, now rinse water for about 3 minutes, until the excess starch is removed, drain it properly

4. In a large pot, pur water and start boiling it, put potato and parsnips in it, and cook in high heat, until the vegetables are blanched, also drain it properly and then transfer to a large bowl

5. In another bowl, combine the flour, 1/4 cup of the granulated sugar, and the baking powder, add the grated vegetables to it

6. Now mix together the egg and milk and add slowly to the bowl filled with vegetables, keep stirring, till the batter becomes smooth and thick, season to taste with salt and pepper

7. In a large skillet, melt the butter over medium-high heat

8. In the same skillet, start adding the pears and remaining 1/4 cup of sugar and cook for about 2 minutes, then spread the pears across the bottom of the skillet, and pour the batter over the pears, tilt the skillet slightly so that the batter covers and fills properly all the spaces around and between the fruit

9. Take the skillet, and transfer it to the oven and bake for 6 to 8 minutes, until the pancake is golden in color, once baked completely remove the skillet from the oven and turn it upside down in a plate over the pancake


11. Sprinkle confectioners sugar over the top, and garnish with mint and serve by cutting the pancake into four equal pieces


Note: With one hand on the plate, quickly turn the pan and plate over in one motion to release the pancake onto the plate

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 505Calories from Fat 71

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 229 mg9.54%

Total Carbohydrates 105 g35%

Dietary Fiber 11 g44%

Sugars 54 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet