Spring blossom and veggie pancake
Spring blossom and veggie pancake

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, spring blossom and veggie pancake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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To begin 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 can achieve it.

The ingredients needed to make Spring blossom and veggie pancake:
  1. Prepare 1/4 cup organic spelt flour
  2. Take 1/4 cup organic white flour
  3. Prepare 3/4 cup sourdough starter
  4. Prepare 1/2 cup dandelion blossoms
  5. Take 1/2 cup garlic chives, 1/2 inch length
  6. Take 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. Get 1/2 medium onion
  10. Get 1 garlic clove, minced
  11. Make ready Salt and pepper
  12. Prepare 1 Tsp olive oil

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Instructions 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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