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Parsnip Pancakes with Crab and Salsa Verde
Parsnip Pancakes with Crab and Salsa Verde
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Parsnip Pancakes with Crab and Salsa Verde

Preparation
30 MIN
Cooking
30 MIN
Servings
6
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Ingredients

Salsa Verde

Pancakes

Topping

Preparation

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.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.