Bellflower and Vegetable Pancakes: A Sweet Surprise!
Say Goodbye to Bitter Bellflowers! Discover a Delicious Pancake Recipe You Won’t Be Able to Resist (Perfect for Any Occasion!)
Did you know that bellflowers, when cooked into pancakes, can taste surprisingly sweet, almost like potatoes? If you’ve ever shied away from bellflowers due to their bitterness, this recipe is for you! Instead of just making traditional side dishes this season, try transforming bellflowers into delightful savory pancakes. Paired with a refreshing apple and chive salad, these pancakes make an elegant dish for entertaining guests. Enjoy a healthy and flavorful meal that everyone will love!
Main Ingredients
- 160g peeled bellflower roots (slice thicker ones in half lengthwise)
- A handful of chives
- A small amount of carrot
- A small amount of zucchini
- A small amount of onion
- A pinch of shiitake mushroom powder
Batter Ingredients
- 1 cup whole wheat flour
- 1 cup black bean flour (mixed with whole wheat flour)
- 150ml cold water
- 1 egg
- A pinch of salt
- 1 cup whole wheat flour
- 1 cup black bean flour (mixed with whole wheat flour)
- 150ml cold water
- 1 egg
- A pinch of salt
Cooking Instructions
Step 1
First, prepare the peeled bellflower roots. If they are thick, slice them in half lengthwise. For the other vegetables like carrots, zucchini, onion, and chives, julienne them into thin strips. Feel free to add or substitute vegetables based on what you have on hand.
Step 2
In a bowl, combine the whole wheat flour and black bean flour. Gradually add 150ml of cold water, mixing until a smooth batter forms. If you are not using an egg, you can use an equal amount of flour and water. Since this recipe includes an egg for a richer flavor, we’ve used slightly less water. Whisk until there are no lumps.
Step 3
Add the prepared bellflower roots and julienned vegetables to the batter. Also, stir in the shiitake mushroom powder and salt. Gently mix everything together until the vegetables are well coated with the batter.
Step 4
Heat a frying pan over medium heat and add a generous amount of cooking oil. Spoon portions of the batter onto the hot pan to form pancakes of your desired size. It’s best to make them slightly thick to ensure a moist interior.
Step 5
Cook over medium-low heat until golden brown on one side. Then, flip the pancakes and cook the other side until it’s also a beautiful golden color. Continue cooking until both sides are evenly browned and crisp.
Step 6
While the pancakes are cooking, prepare the chive and apple salad. Wash and trim the chives, then cut them into appropriate lengths. Peel, core, and julienne the apple. Finely shred the perilla leaves and add them to a bowl with the chives and apple.
Step 7
Add the chili powder, plum extract, salt, pepper, sesame oil, and toasted sesame seeds to the salad ingredients. Gently toss everything together. Be careful not to overmix, as this can make the chives release too much liquid; a light toss is ideal.
