How to Prepare Delicious Spring blossom and veggie pancake

Spring blossom and veggie pancake. Spring blossom and veggie pancake Spring is so breathtaking here at southern Appalachian. I feel it is so much of a waste if I don't integrate the natural blossoms into my morning routine. The highlights of this recipe are dandelion blossoms, soybean sprouts, garlic chives, and mugwort shoots.

Ingredients of Spring blossom and veggie pancake

1. You need 1/4 cup of organic spelt flour.
2. It's 1/4 cup of organic white flour.
3. Prepare 3/4 cup of sourdough starter.
4. You need 1/2 cup of dandelion blossoms.
5. Prepare 1/2 cup of garlic chives, 1/2 inch length.
6. You need 1/2 cup of mugwort shoots, 1/2 inch length.
7. You need 1/2 cup of soybean sprouts or any bean sprouts.
8. You need 1 of sweet red bell pepper.
9. It's 1/2 of medium onion.
10. Prepare 1 of garlic clove, minced.
11. It's of Salt and pepper.
12. It's 1 Tsp of olive oil.

I feel it is so much of a waste if I don't integrate the natural blossoms into my morning routine. The highlights of this recipe are dandelion blossoms, soybean sprouts, garlic chives, and mugwort shoots.. Grab the handle of the skillet and twirl it around so the pancake moves and is cooked evenly underneath. Turn or flip over the pancake.

Spring blossom and veggie pancake step by step

1. Make soybean or mung bean sprouts 5 to 7 days ahead..
2. Mix spelt flour into sourdough starter. Add water until the consistency reach pancake batter. Sit it on the countertop overnight to ferment..
3. Next morning, add white flour into the batter..
4. Rinse dandelion blossoms, cut off the green ends if you have time..
5. Stir in dandelion blossoms, and the rest of other ingredients..
6. Heat up 1 tablespoon of olive oil on a flat pan. Dump the whole thick mixure into the pan and flattern it with a spachula. Cook until golden on both sides. Sprinkle with cheese if you like. Serve hot..

Lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake. Serve the hoisin mushrooms in Chinese pancakes, with thin sticks of cucumber and spring onion, and a sprinkling of sesame seeds. Author: Becca Heyes Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Stacked with vegetables with just a few ingredients, these Vegetable Korean Pancakes are easy to make but serve so well as an additional side dish. Vegan Korean Pancake (Yachaejeon) I love Korean food.