Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, spring blossom and veggie pancake. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Spring blossom and veggie pancake is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Spring blossom and veggie pancake is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have spring blossom and veggie pancake using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Spring blossom and veggie pancake:
- Take 1/4 cup organic spelt flour
- Prepare 1/4 cup organic white flour
- Take 3/4 cup sourdough starter
- Prepare 1/2 cup dandelion blossoms
- Take 1/2 cup garlic chives, 1/2 inch length
- Get 1/2 cup mugwort shoots, 1/2 inch length
- Take 1/2 cup soybean sprouts or any bean sprouts
- Make ready 1 sweet red bell pepper
- Prepare 1/2 medium onion
- Make ready 1 garlic clove, minced
- Make ready Salt and pepper
- Make ready 1 Tsp olive oil
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Steps 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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