Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a special dish, spring blossom and veggie pancake. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Spring blossom and veggie pancake is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Spring blossom and veggie pancake is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have spring blossom and veggie pancake using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Spring blossom and veggie pancake:
- Get 1/4 cup organic spelt flour
- Make ready 1/4 cup organic white flour
- Take 3/4 cup sourdough starter
- Get 1/2 cup dandelion blossoms
- Prepare 1/2 cup garlic chives, 1/2 inch length
- Get 1/2 cup mugwort shoots, 1/2 inch length
- Prepare 1/2 cup soybean sprouts or any bean sprouts
- Make ready 1 sweet red bell pepper
- Get 1/2 medium onion
- Make ready 1 garlic clove, minced
- Get Salt and pepper
- Make ready 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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