Recipe of Any-night-of-the-week Spring blossom and veggie pancake

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The ingredients needed to make Spring blossom and veggie pancake:

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

To make the pancakes, place flour and turmeric in a large bowl. Add coconut milk and water and mix well to form a thick pancake batter. Knead and press the two doughs together. Dust with more flour if needed.

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.

Knead and press the two doughs together. Dust with more flour if needed. 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 gif.

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