Spring Delight! Stone Cress & Minari Pan-fried Pancake (Flour-Free)
Spring Delight! Stone Cress & Minari Pan-fried Pancake (Flour-Free)
Crispy Flour-Free Pancake with Stone Minari & Stone Cress: A Healthy Spring Vegetable Delight
Discover the secret to making perfectly crispy pan-fried pancakes without flour! This recipe highlights how to achieve a delicious and healthy spring vegetable pancake, perfect for a light meal or side dish.
Ingredients- Stone Minari (Oenanthe javanica) 200g (washed and cut into approx. 2-3cm pieces)
- Stone Cress (Sedum sarmentosum) 120g (washed)
- Germinated Brown Rice Flour 2/3 cup
- Sweet Rice Flour (Mochiko) 1/4 cup
- Starch (e.g., potato or corn) 1/4 cup
- Vegetable Broth Powder 1 sachet (optional, for added umami)
- Salt
- Soy Sauce 2 tsp
- Toasted Sesame Seeds (generous amount)
- Cooking Oil (e.g., germinated brown rice oil or canola oil)
- Sesame Oil
- Black Pepper
Cooking Instructions
Step 1
Begin by thoroughly washing the stone minari under running water. Trim any tough stems and cut the leaves and tender stems into bite-sized pieces, about 2-3 cm long. Gently wash the stone cress as well.
Step 2
In a large mixing bowl, combine the germinated brown rice flour, sweet rice flour, and starch. Mixing the dry ingredients first helps ensure a smoother batter later on.
Step 3
Add the prepared stone minari and stone cress to the bowl with the dry ingredients. If you’re using vegetable broth powder for extra flavor, add it now.
Step 4
Season the mixture with a pinch of salt, 2 teaspoons of soy sauce for a savory depth, and a dash of black pepper. Remember, you can always adjust the seasoning later after tasting a small cooked portion.
Step 5
Gradually add water, a little at a time, while gently mixing with a spatula or spoon until just combined. Avoid overmixing, as this can make the pancake tough. The batter should be thick enough to hold the ingredients together but not too stiff – a slightly drippy consistency is ideal.
Step 6
Finally, stir in a generous amount of toasted sesame seeds. These add a wonderful nutty flavor and texture to the finished pancake.
Step 7
Heat a frying pan over medium heat and add a generous amount of cooking oil. Add a small drizzle of sesame oil for extra fragrance; be careful not to burn it. The oil should be hot enough to sizzle gently when a drop of batter is added.
Step 8
Once the oil is hot, ladle portions of the batter onto the pan, spreading them thinly. Aim for a thin layer to ensure the pancake cooks through evenly and becomes nice and crispy.
Step 9
Cook until the edges of the pancake begin to turn golden brown and the batter appears almost translucent. Then, carefully flip the pancake and cook the other side until golden and crisp. Once both sides are beautifully browned and crispy, your delicious vegetable pancake is ready to serve!
