Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, spring blossom and veggie pancake. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Spring blossom and veggie pancake is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Spring blossom and veggie pancake is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. 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:
- Get 1/4 cup organic spelt flour
- Get 1/4 cup organic white flour
- Make ready 3/4 cup sourdough starter
- Get 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
- Prepare 1/2 cup soybean sprouts or any bean sprouts
- Make ready 1 sweet red bell pepper
- Get 1/2 medium onion
- Take 1 garlic clove, minced
- Prepare 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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