This recipe makes one large, puffy pancake. You could probably use most roots here. Feel free to vary the seasonings and thereby change the nationality of the pancake.

1 1/2 c (peeled) grated carrots or other roots, or a combination
1/2 c finely minced or grated onion
1/2 c bread crumbs or wheat germ
4 large eggs
3/4 c milk
1/2 c whole grain flour
1 t salt
1/2 t ground black pepper
1/2 t dried thyme
1/2 t nutmeg
1/4 t ground cumin
1 – 2 T vegetable oil
sour cream, applesauce, or other condiments for serving

1. Preheat the oven to 450ºF.  Combine the  grated carrots, minced or grated onion, and bread crumbs in a large bowl.

2. In a blender or in a bowl, combine the eggs, milk, flour, and seasonings and blend until smooth. Add to the carrot mixture and stir to incorporate.

3. Heat the oil in a heavy, oven-proof skillet, a 10-inch skillet or so. When the skillet is quite hot, pour in the pancake mixture, making sure the carrot mixture is evenly distributed. Immediately put into the preheated oven. Bake for 20 minutes, then lower the heat to 350ºF and continue to bake for another 10 to 15 minutes, until the pancake is light brown, puffy, and crisp.

4. Serve immediately, cut into wedges, with sour cream, applesauce, chutney, ketchup, or your preferred condiment(s).