Jerusalem Artichoke Pancakes Recipe

Name: Jerusalem Artichoke Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small onions, peeled and quartered; 3 pounds Jerusalem artichokes, scrubbed and trimmed; 2 large eggs; 2 tablespoons pure maple syrup; 2 tablespoons walnut or hazelnut oil; 1 1/2 teaspoons salt; 1/4 teaspoon freshly ground black pepper; ⅛ teaspoon cayenne pepper; 1/4 teaspoon freshly grated nutmeg; 1 cup all-purpose flour; 1/2 cup vegetable oil (more if needed); 2 tablespoons butter

Servings: persons

2 small onions, peeled and quartered
3 pounds Jerusalem artichokes, scrubbed and trimmed
2 large eggs
2 tablespoons pure maple syrup
2 tablespoons walnut or hazelnut oil
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
1/4 teaspoon freshly grated nutmeg
1 cup all-purpose flour
1/2 cup vegetable oil (more if needed)
2 tablespoons butter

1
Line 2 baking sheets with waxed paper or aluminum foil.
2
Grate onions and artichokes in food processor with shredder attachment or by hand on box grater.
3
Transfer to roasting pan or large bowl.
4
Crack eggs into small bowl.
5
Add maple syrup, nut oil, salt, peppers and nutmeg.
6
Whisk together and pour onto grated vegetables.
7
Mix lightly with fingers.
8
Sprinkle flour over surface and mix lightly with fingers.
9
Form into 16 3-inch pancakes about 1/2-inch thick, placing each on baking sheet when it is shaped.
10
In large heavy-bottomed skillet or griddle, heat half the vegetable oil and 1 tablespoon butter over medium heat.
11
Cook half the pancakes until golden brown, 5 to 7 minutes a side.
12
If pancakes brown too quickly, lower heat to cook them through.
13
If skillet or griddle becomes dry, add more oil.
14
Remove pancakes to paper towel-lined baking sheet.
15
Add remaining oil and butter and cook remaining pancakes.
16
Cover finished pancakes loosely with foil and hold in a warm oven until ready to serve.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 small onions, peeled and quartered, 3 pounds Jerusalem artichokes, scrubbed and trimmed, 2 large eggs, 2 tablespoons pure maple syrup, and more.

Yes, Jerusalem Artichoke Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jerusalem Artichoke Pancakes

How did you like this recipe?

Frequently Asked Questions