Parsnip Pancakes with Crab and Salsa Verde

Ingredients

• Salsa Verde

  • 1/4 cup (10 g) chopped fresh basil
  • 1/4 cup (10 g) chopped cilantro
  • 1/4 cup (10 g) chopped flat-leaf parsley
  • 1/4 cup (60 ml) olive oil
  • 1 tbsp (15 ml) lemon juice

• Pancakes

  • 1 cup (150 g) unbleached all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp sugar
  • 1/4 tsp salt
  • 3/4 cup (180 ml) milk
  • 2 eggs
  • 1 cup (150 g) peeled and grated potato
  • 1/2 cup (50 g) peeled and grated parsnip

• Topping

  • 3/4 cup (180 ml) sour cream
  • 2 cups (400 g) fresh crabmeat, or frozen and thawed
  • Lemon wedges (optional)