Mung bean pancake recipe - How to make mung bean pancakes. To make these pancakes youll need to soak the dried mung beans in water for a few hours and then ground into a batter.
Korean Mung Bean Pancakes Recipe Tastespotting
Ingredients of Fluffy Pancake Recipe
- 2 cups all-purpose | plain flour
- 1/4 cup granulated sugar or sweetener
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups milk (plus up to 1/4 cup extra if needed)
- 1/4 cup butter, melted
- 2 teaspoons pure vanilla extract
- 1 large egg
INSTRUCTIONS
- Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the center and add the milk, slightly cooled melted butter, vanilla, and egg.
- Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there maybe a couple of lumps but that's okay).
(The batter will be thick and creamy inconsistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple of tablespoons of extra milk into the batter at a time until reaching desired consistency). - Set the batter aside and allow to rest while heating up your pan or griddle.
- Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
- When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with the remaining batter.
- Serve with honey, maple syrup, fruit, ice cream or frozen yogurt, or enjoy plain!
NOTES
Nutritional Information has been calculated per pancake.
NUTRITION
Calories: 156kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 152mg | Potassium: 208mg | Sugar: 6g | Vitamin A: 195IU | Calcium: 104mg | Iron: 1.1mg
Mung bean pancake recipe. I usually buy pre hulled and split ones so soaking and preparing the beans is fairly simple. We cut the pancakes into little rhombs in order to make it. Growing up we used to have a stone mill called maetdol to grind soaked beans.
Korean mung bean pancakes savory and delicious june 6th 2012 22 comments korean mung bean pancakes are not only full of nutritious ingredients and packed with protein but can easily be made gluten free vegan and are oh so tasty. Find mung beans in any korean or indian market add anything you want to these pancakes. Since i try to eat right as much as i can and as my husband is on a detox diet it takes creativity to work with limited spices and foods.
His diet restricts beef pork night shades veggies tomatoes chili. Halve the onion and cut it into wedges julienne the carrots and slice the scallions into rings. Puree the soaked mung beans with the water and the remaining ginger and season it with salt and pepper.
I make the pancakes in big batches and keep the leftovers in the freezer wrapping them individually in plastic wrap and then putting the wrapped pancakes into a zipper lock bag. Be sure not over blend the beans. It will save you the step of peeling them.
Whenever i want one or two as a quick meal i thaw them out and pan fry them with a few drops of vegetable oil. I just made the mung beans pancakes recipe last week and loved it right away. Ive made them with chopped kimchi perilla.
Mix the vegetables into the mung bean batter and fry in an oiled pan to 4 pancakes. These days most people use an electric blender. The batter should be creamy but slightly coarse and sandlike.
This recipe makes about 20 mini pancakes if you use one tablespoon of batter for each one do yourself a favor and buy the peeled split mung beans rather than unpeeled. Ground mung beans rice kimchi pork vegetables egg and full of seasonings they are hearty and unforgettable.
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