Root vegetable pancakes are a great tool to have in your arsenal of winter cooking tricks. If you’re like me and you try to eat seasonally, there will undoubtedly come a point where you’ll look at box after box of turnips and parsnips and yams, and you’ll be all like: what on Earth am I going to do with these that I didn’t do last night, or last week, or last year?!

Don’t get me wrong. I like winter vegetables. But especially when we’re crunched for time, there’s a kind of monotony to the root vegetable rigmarole: roasted, or pureed, or turned into soup. Again and again and again.