Spring blossom and veggie pancake
Spring blossom and veggie pancake

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, spring blossom and veggie pancake. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Spring blossom and veggie pancake is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Spring blossom and veggie pancake is something which I’ve loved my entire life.

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To get started with this recipe, we must first prepare a few ingredients. You can have spring blossom and veggie pancake using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Spring blossom and veggie pancake:
  1. Take 1/4 cup organic spelt flour
  2. Prepare 1/4 cup organic white flour
  3. Make ready 3/4 cup sourdough starter
  4. Take 1/2 cup dandelion blossoms
  5. Make ready 1/2 cup garlic chives, 1/2 inch length
  6. Make ready 1/2 cup mugwort shoots, 1/2 inch length
  7. Take 1/2 cup soybean sprouts or any bean sprouts
  8. Take 1 sweet red bell pepper
  9. Make ready 1/2 medium onion
  10. Take 1 garlic clove, minced
  11. Take Salt and pepper
  12. Get 1 Tsp olive oil

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Steps to make Spring blossom and veggie pancake:
  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.

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