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Saturday, February 18, 2012

Spiced Parsnip Pancakes with Maple Cream Cheese Drizzle

This was another culinary accident gone right.  They are LITERALLY pan-cakes because I baked them in cake pans.

I was attempting to make parsnip waffles forgetting that any time I have ever tried to add fruit or veggies to my waffle batter, they end up sticking to my waffle iron and making a huge mess.  After scraping the first one off, I was stumped as to what to do with the rest of the batter.  The flavour was amazing and I didn't want to waste it.  The obvious solution was pancakes, but frustrated by this time, I was in no mood to haul out my skillet and start flipping a million pancakes.  So instead, I scraped the batter into 2 greased, 8-inch cake pans and stuck them into the oven.

This ended up being a delicious accidental discovery: Make ahead baked pancakes for an easy breakfast, brunch or dessert!  Just warm in the oven (or even microwave) before serving if you make them ahead of time.  You can either serve it in wedges or go totally crazy and serve it like a layer "cake" with some of the topping in the middle and some on top, or adding your own twist (greek yogurt, stewed or fresh fruit, etc.).  Or, simply pour batter onto a griddle or skillet and cook up regular pancakes.

If you are not a fan of parsnips (I've become obsessed with these yummy veggies!), I am sure they will work with carrots too. 

1/2 tsp canola oil
2 lb parsnips
Fresh grated nutmeg

2 cups Bob's Red Mill 10 grain or buttermilk waffle and pancake mix (both are whole grain and have no added sugar or sweeteners)
1/4 cup sugar, or equivalent amount of alternative granular sweetener (I used powdered stevia)
1 tsp vanilla extract
1 tbls fresh grated ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
4 whole eggs or 8 egg whites
2.5 cups water or milk (dairy or non-dairy)

Take half of parsnips and cut into even sized strips.  Toss with oil and nutmeg and roast on a foil-lined baking sheet for 30 minutes at 350F.  Let cool and then puree (does not have to be totally smooth).  Finely grate the rest of the parsnips (I did this in food processor).  Whisk together all the ingredients in a large bowl.  Pour into 2 well greased 8-inch round cake pans (or a 9x11 pan).  Bake at 350F for 30 minutes, or until toothpick comes out clean.  Let cool completely before removing from pans.  Cut into wedges to serve.

Maple Cream Cheese Drizzle

2 tbls coconut oil, melted and cooled
2 tbls cream cheese
2 tbls maple syrup

Whisk together oil, cream cheese and syrup and then spoon over pancake wedges.

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