Home › Breads, Biscuits, Etc. › Parsnip Pancakes

Parsnip Pancakes

Scrape and boil enough parsnips to measure 3 cupfuls when mashed. Stir into this pulp I quart of scalded milk; add I tablespoonful of butter and I heaping teaspoonful of salt and let stand until blood warm. Add I yeast cake dissolved in a little warm water and sufficient sifted flour to make a batter. Beat well, cover and set aside in a warm place to rise. When doubled in bulk, add flour to make a soft dough; knead for five minutes and again put aside to lighten.

Roll out in thin, flat cakes; let stand on the board until they begin to swell, then place on a greased pan and fry quickly, or bake on a griddle in the same manner as English muffins.