Potato and Parsnip Pancakes
Description
Perfect with tea and coffee. This recipe yields about 18 pancakes, 6-7.5 cm in diameter. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Preheat the oven to 120 degrees. Line one large or two small baking sheets with foil and leave them in the oven. Peel the vegetables and grate them on a coarse grater. You can also use a food processor.
- 2
Step 2
2. Place the vegetables on a kitchen towel or a layer of cheesecloth and squeeze to remove as much liquid as possible. Let them sit for two minutes, then squeeze again. Prepare the batter. Place the potatoes and parsnip into a large bowl. Add the lemon juice. In another small bowl, mix together the flour, baking powder, salt, pepper, and chopped dill. Add this mixture to the vegetables and stir to combine. Lightly beat the eggs and add them to the batter, mixing well.
- 3
Step 3
3. Heat a large skillet, preferably cast iron, over medium heat. Add 3 tablespoons of oil and heat. Place the batter onto the skillet, shaping into pancakes with a fork or your fingers. Fry until golden brown, 3 to 4 minutes.
- 4
Step 4
4. Then flip and fry for another 2-3 minutes.
- 5
Step 5
5. Place the cooked pancakes on paper towels to drain excess oil. Then transfer the pancakes to a preheated oven to keep warm. Repeat with the remaining batter, adding more oil if necessary.
- 6
Step 6
6. To make the sauce, mix all ingredients in a small bowl. Add seasonings to taste. Serve the pancakes warm with a little sauce.