No maple syrup needed for these flapjacks. Made with sweet and spicy veggies, these latkes are a riff on the classic sweet hotcake. Served with fresh apple, a leafy green (or red, as below), this is a satisfying breakfast dish.
1 small- medium sized parsnip (about 1/3 cup, grated)
1 large Jerusalem artichoke aka “sunchoke”(about 1 cup, grated)
½ small fennel bulb (about 1/3 cup, grated)
1 scallion (about ¼ cup, chopped)
¼ cup spelt flour
½ teaspoon pink sea salt
fresh ground black pepper to taste
4 Tablespoons grape seed oil
several drops of soy sauce
Process Clean the parsnip and Jerusalem artichoke by removing any dry, dark brown spots and tiny hairs from their skins. Wash both by immersing in water, separately. Remove the outer layers of skin from the scallion. Using a box grater, choose a medium-coarse grade and grate the parsnip.
Set aside. Wash the grater and use the same grade to grate the Jerusalem artichoke. Set aside.
Wash the grater and grate the fennel and set aside.Chop the scallion into small pieces
and set aside.
Use a medium sized mixing bowl to whisk the egg and sea salt together. Add the grated parsnip, sunchoke and fennel, chopped scallions and spelt flour.
Mix well. Fill a large soup spoon with the mixture and then use your hands to press it into a pancake shape. Form all of the mix into pancakes and set on a plate.
Heat a large cast iron or stainless steel skillet on a medium flame for about 2 minutes. Add the grape seed oil. Then space the pancakes in the skillet, leaving about an inch of space between them. When the pancakes are lightly browned on one side, flip them.
They are ready when both sides are a golden brown. Dredge them on a brown paper bag (preferably without print). Sprinkle one drop of soy sauce on each latke and serve warm, with fresh apple slices (or classic applesauce), with a leafy green like watercress, or radicchio as shown here.
©Nancy Wolfson-Moche 2013