POTATO, PARSNIP AND CORN PANCAKES

Preparation Method :

• Peel potato, cut into 1 cm cubes. Heat oil in pan, add potato, parsnip, mushrooms and onion, cook, stirring, until potato is tender; cool.
• Sift flour and baking powder into bowl, add potato mixture, corn and rosemary.
• Add combined eggs and milk, stir until just combined.
• Heat extra oil in pan, pour ¼ cup of mixture into pan.
• Cook until bubbles appear on surface and underneath is browned, turn pancake, brown other side.
• Repeat with remaining mixture. Serve pancakes with sour cream dressing.

Sour Cream Dressing:

• Combine all ingredients in bowl; mix well.