RICARDO: Parsnip Pancakes with Crab and Salsa Verde

PREPARATION 30 MIN

COOKING 30 MIN

SERVINGS 6


INGREDIENTS

Salsa Verde

  • 1/4 cup (10 g) chopped fresh basil
  • 1/4 cup (10 g) chopped cilantro
  • 1/4 cup (10 g) chopped flat-leaf parsley
  • 1/4 cup (60 ml) olive oil
  • 1 tbsp (15 ml) lemon juice

Pancakes

  • 1 cup (150 g) unbleached all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp sugar
  • 1/4 tsp salt
  • 3/4 cup (180 ml) milk
  • 2 eggs
  • 1 cup (150 g) peeled and grated potato
  • 1/2 cup (50 g) peeled and grated parsnip

Topping

  • 3/4 cup (180 ml) sour cream
  • 2 cups (400 g) fresh crabmeat, or frozen and thawed
  • Lemon wedges (optional)

 


 

REPARATION

Salsa Verde

  1. In a bowl, combine all the ingredients and season with salt and pepper. Set aside.

Pancakes

  1. In another bowl, combine the flour, baking powder, sugar and salt.
  2. In a third bowl, whisk together the milk and eggs. Stir in the potato, parsnip and dry ingredients.
  3. In a large, lightly buttered non-stick skillet over medium heat, cook a few pancakes at a time, using 2 tbsp (30 ml) of batter for each pancake. Slightly spread the batter and gently flip when the edges are golden brown and bubbles have formed on the surface. Cook until golden brown and cooked through.

Topping

  1. Top the pancakes with sour cream, salsa verde and crabmeat. Serve with lemon wedges, if desired.