Spring blossom and veggie pancake

Name: Spring blossom and veggie pancake
Yield: 2 servings
Cuisine: American
Ingredients: 1/4 cup organic spelt flour; 1/4 cup organic white flour; 3/4 cup sourdough starter; 1/2 cup dandelion blossoms; 1/2 cup garlic chives, 1/2 inch length; 1/2 cup mugwort shoots, 1/2 inch length; 1/2 cup soybean sprouts or any bean sprouts; 1 sweet red bell pepper; 1/2 medium onion; 1 garlic clove, minced; Salt and pepper; 1 Tsp olive oil

Eat Whole 2 Thrive @EatWhole2Thrive

Florida

Spring is so breathtaking here at southern Appalachian. I feel it is so much of a waste if I don't integrate the natural blossoms into my morning routine. The highlights of this recipe are dandelion blossoms, soybean sprouts, garlic chives, and mugwort shoots. All ingredients remind me of the gifts of the spring.

Eat Whole 2 Thrive @EatWhole2Thrive

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Ingredients

2 servings

1/4 cuporganic spelt flour
1/4 cuporganic white flour
3/4 cupsourdough starter
1/2 cupdandelion blossoms
1/2 cupgarlic chives, 1/2 inch length
1/2 cupmugwort shoots, 1/2 inch length
1/2 cupsoybean sprouts or any bean sprouts
1sweet red bell pepper
1/2medium onion
1garlic clove, minced
Salt and pepper
1 Tspolive oil

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Steps

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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Cooksnaps

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Eat Whole 2 Thrive @EatWhole2Thrive

on May 11, 2018 00:48

Florida

Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!