Ingredients
For the pancakes
100g/3½oz plain flour
1 free-range egg
150ml/¼ pint milk
oil, for frying
For the filling
1 parsnip, peeled and chopped
1 tbsp cornflour
1 tbsp redcurrant jelly
salt and freshly ground black pepper
4 free-range egg whites
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the pancakes, place all the pancake ingredients apart from the oil into a large bowl and beat together to make a smooth batter the consistency of double cream.
3. Heat a little oil in a frying pan and add a ladleful of the pancake batter. Swirl to coat the base of the pan and cook until golden-brown underneath, then turn and fry on the other side.
4. Remove the pancake from the pan and repeat the process with the remaining batter to make more pancakes.
5. For the filling, cook the parsnips in a saucepan of salted boiling water until tender, then drain.
6. Place the parsnips into a small food processor and blend until smooth. Stir in the cornflour, redcurrant jelly, salt and freshly ground black pepper and blend again to combine.
7. In a bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Fold the egg whites into the parsnip mixture.
8. Divide the filling mixture among the pancakes and fold over to make a half-moon shape.
9. Place onto a baking sheet and bake in the oven for five minutes.
10. To serve, place onto serving plates.
