From Je Mange le Ville:
"These are a little tricky to keep together. You can either add an extra egg white or whole egg to the batter, or just be very gentle with flipping them over and be prepared to be okay with one or two pancakes maybe falling apart."
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Course: Main Course
- 1 slice Bacon
- 1 small Shallot diced
- 1 tsp Rosemary fresh, chopped
- 1 medium Bosc Pear quartered, cored
- 1 large Parsnip peeled, cut into 1-inch pieces
- 1 large egg beaten to blend
- 1 1/2 tsp Horseradish prepared
- 1/2 tsp Salt
- Black Pepper freshly ground
- 1/2 cup Panko (Japanese breadcrumbs)
- Vegetable Oil peanut olive, or canola oil (for frying)
- In a small skillet, cook the bacon and when cool enough to handle, crumble it. Add in the chopped rosemary. Meanwhile, add the diced shallot to the pan of bacon grease and cooked 10-15 minutes over medium heat until golden and soft. Set aside with the bacon and rosemary in a medium mixing bowl.
- Use a box grater and grate pear. Transfer to paper towels; squeeze very dry and then transfer to the bowl with the bacon. Grate parsnip and add to pear. You can also grate the pear and parsnip on a food processor, if you’d like.
- Next, mix in the egg, horseradish and salt, then mix in panko and a sprinkle of black pepper. Heat a medium, non-stick skillet over medium heat and coat the bottom with oil.
- Drop batter by packed 1/4 cupfuls into skillet; flatten to 1/2-inch thickness. Sauté until brown and cooked, about 4 minutes per side.
- Drain on paper towels. You should be able to make 6-7 pancakes.
- In a small bowl, mix together the sour cream or yogurt and horseradish. Season with a little salt. Serve parsnip pancakes with horseradish yogurt and use more rosemary leaves to garnish, if you’d like.