Easiest Way to Prepare Award-winning Spring blossom and veggie pancake

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, spring blossom and veggie pancake. 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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Spring blossom and veggie pancake is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Spring blossom and veggie pancake is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook 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:

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

Crispy veggie pancakes cook up fast in a skillet and provide a blend of healthy veggies (zucchini, corn, and carrot) for your kids' morning meal! It's basically a savory and super fluffy pancake filled with veggies, topped with celery root puree and served on top of a sweet and creamy mango sauce. Almond flour makes the base of the pancake batter, it gives it that soft and moist texture. Then come rice flour and potato starch for more structure.

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.

Almond flour makes the base of the pancake batter, it gives it that soft and moist texture. Then come rice flour and potato starch for more structure. What pancake topping ideas are there? You may be a fan of good ol' fashioned lemon and sugar, but if you fancy a change pancakes can be enjoyed will all sorts of For a veggie option, wrap asparagus spears inside your pancakes. To make things a little more indulgent, top with hollandaise sauce.

So that is going to wrap this up for this exceptional food spring blossom and veggie pancake recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!