Gingery Mung Bean Sprouts Pancake You Have To Try

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Gingery Mung Bean Sprouts Pancake

"This is a savory pancake. Make it with lots of mung bean sprouts! Unlike other bean sprouts, mung sprouts are eaten cooked in Japan. They are most economical and nutritious! I created this recipe for my wheat-loose eating regimen, but if you want move beforehand and use wheat flour for barley flour. It tastes like excellent old Japan to me!!"

Ingredients :

2 tablespoons minced fresh ginger root
1 tablespoon tamari
1/four teaspoon sea salt
6 tablespoons barley flour
1/4 cup water
1 cup mung bean sprouts
1 teaspoon vegetable oil
1 teaspoon sesame oil
floor cayenne pepper to flavor (non-compulsory)

Instructions :

Prep : 15M	Cook : 1M	Ready in : 23M

In a medium bowl, mix together ginger, tamari, sea salt, barley flour, and water. Stir in mung bean sprouts, coating the sprouts with the batter. You may also want to break a few sprouts into smaller pieces before including to the batter.
Heat vegetable oil and sesame oil in a big skillet over medium warmth. Reduce heat to low, and pour in batter to make one 6 inch pancake. Cook for approximately four mins on each aspect. Serve hot or cool. Sprinkle cayenne pepper or extra soy sauce over the cooked pancake if you want!

Notes :

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