Vegetable Pancakes I love these made with a combination of turnips and carrots, but they are also great with any of the vegetables listed below. You cook these little more slowly than regular pancakes so five the vegetables a chance to soften and the side to brown. Other vegetables you can use are yellow squash, carrots, parsnips, beets, celery root, or scallions or cooked squeezed and chopped spinach or other greens.
About 1 pound turnips, peeled if necessary (about 2 cups packed)
½ onions grated
1 egg lightly beaten
1 cup flour more or less
Salt and freshly ground black pepper
Mild, half and half or cream as needed
2 tablespoons melted butter or olive oil
Preheat the oven to 275 degrees. Grate the vegetables by hand or with the grating disk of a food processor. Mix the vegetables, onions, egg and flour together. Sprinkle with salt and pepper. Then add just enough mild so that the mixture drops easily from a large spoon. Stir in 2 tablespoons melted butter or oil. Put a pan of butter or a spoonful of oil in a large skillet or griddle over medium heat. When the butter is melted or the oil is hot, drop in spoonfuls of the batter; use a fork to spread the vegetables into an even layer. Cook, turning once, until nicely browned on both sides bout 15 minutes. Serve hot or at room temp.
Cheese Vegetable Pancakes Add up to 1 cup grated cheese like cheddar Parmesan, ricotta or manchego to the batter along with the vegetables.
Beet Pancakes Use beets and, if you like, substitute sour cream or goat cheese for the Parmesan and add 1 tablespoon chopped fresh thyme leaves.