I will confess to loving pancakes, but my favorite pancakes don’t come with syrup. They come with potatoes and parsnips!
These Potato and Parsnip Pancakes are ultimate comfort food and so easy to make for a cozy Sunday brunch. The parsnips bring a sweet element to the pancakes. Creme Fraiche mixed with a touch of Dill Pollen really elevates the potato pancake experience, but works just as well with some sour cream and applesauce. You can also swap out the creme fraiche and salmon for a poached egg and use it for a new version of a benedict.While the dill herb doesn’t thrill me, I have found a happy substitute in the Dill Pollen that is lighter and more aromatic.
Ingredients: (makes 8 -12 pancakes depending on size)
- 4 small to medium potatoes peeled and shredded
- 2 parsnips shredded/gratedNew DietNew JobNew Job
- ⅔ cup of oil for frying
- ½ large white onion chopped finely
- 1 egg
- 3-4 tablespoons of flour
- 1 teaspoon of Dill Pollen for potato mix (optional)
- 1 – 2 tablespoons of Dill Pollen for Creme Fraiche mix
- ½ cup of Creme Fraiche
- ¼ pound of Smoked Salmon for garnish
- Salt and Pepper to taste
Directions: Drain the shredded potatoes and parsnip and press them to extract all of the moisture. Put potatoes, parsnips and onion in a large bowl. Add the egg, dill pollen and flour to the potatoes and parsnips. Season with salt and pepper. Heat oil to medium high (at least). Form pancakes and drop them into oil. Fry the pancakes in batches until a dark golden color on each side. Add more oil to pan if needed. Mix Dill Pollen and Creme Fraiche using about 1 tablespoon of Dill Pollen to ½ cup of Creme Fraiche. You can prepare ahead of time and allow flavors to mingle. Serve pancakes with dollop of Dill Pollen and Creme Fraiche and roll of Smoked Salmon.