Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, spring blossom and veggie pancake. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Spring blossom and veggie pancake is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Spring blossom and veggie pancake is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook spring blossom and veggie pancake using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Spring blossom and veggie pancake:
- Prepare 1/4 cup organic spelt flour
- Get 1/4 cup organic white flour
- Get 3/4 cup sourdough starter
- Make ready 1/2 cup dandelion blossoms
- Get 1/2 cup garlic chives, 1/2 inch length
- Make ready 1/2 cup mugwort shoots, 1/2 inch length
- Get 1/2 cup soybean sprouts or any bean sprouts
- Prepare 1 sweet red bell pepper
- Prepare 1/2 medium onion
- Prepare 1 garlic clove, minced
- Prepare Salt and pepper
- Prepare 1 Tsp olive oil
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Instructions to make Spring blossom and veggie pancake:
- Make soybean or mung bean sprouts 5 to 7 days ahead.
- Mix spelt flour into sourdough starter. Add water until the consistency reach pancake batter. Sit it on the countertop overnight to ferment.
- Next morning, add white flour into the batter.
- Rinse dandelion blossoms, cut off the green ends if you have time.
- Stir in dandelion blossoms, and the rest of other ingredients.
- 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.
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