Aromatic Spring Mugwort Pancake
Recipe for Crispy and Delicious Mugwort Pancake Made with Fragrant Spring Mugwort
Are you wondering how to enjoy mugwort when it’s in season? While mugwort soup and rice cakes are popular, why not try making a fragrant mugwort pancake for a different taste of spring? Its unique aroma and savory flavor combined with a crispy texture will surely captivate you. This simple yet special mugwort pancake is a delightful dish. Let’s make it now!
Spring Mugwort Pancake Ingredients (for one 30cm pancake)- 80g fresh spring mugwort (about 2 handfuls)
- 30g carrot (about 1/4 carrot)
- 5 Tbsp tempura flour (for crispiness)
- 5 Tbsp all-purpose flour (for softness)
- 250ml cold water
- 1 Tbsp tuna fish sauce (or anchovy fish sauce)
- Plenty of cooking oil (for pan-frying)
Cooking Instructions
Step 1
First, gently rinse the fresh spring mugwort under running water two to three times to thoroughly remove any dirt or debris. Lightly shake off the excess water, then cut the mugwort into convenient 2-3 cm lengths. Cutting them too long can make them difficult to handle while frying.
Step 2
Peel the carrot and then julienne it into thin strips, similar in length to the mugwort. If the carrot strips are too thick, they will take longer to cook and won’t have the best texture, so slicing them thinly is important.
Step 3
In a large mixing bowl, combine the prepared mugwort and the julienned carrots. Add an equal amount of tempura flour for crispiness and all-purpose flour for tenderness. Gently mix with your hands until the mugwort and carrots are evenly coated with the flour mixture. Be careful not to clump the mugwort together.
Step 4
To the flour-coated mugwort and carrots, pour in 250ml of cold water to create the batter. The consistency is key here: it shouldn’t be too thick or too thin. It should flow smoothly when scooped with a spoon. Finally, stir in 1 tablespoon of tuna fish sauce for a savory depth of flavor and mix everything well to complete the batter.
Step 5
Now it’s time to cook the pancake. Preheat a frying pan over medium heat, then add a generous amount of cooking oil. Once the pan is sufficiently hot, ladle the mugwort batter onto the pan and spread it out into a thin, even circle. Spreading it thinly ensures it cooks evenly and becomes crispy.
Step 6
Reduce the heat to medium-low and cook until the bottom side is golden brown. Carefully flip the pancake with a spatula. Cook the other side until it’s also golden brown and crispy. Once both sides are a beautiful golden brown, your delicious mugwort pancake is ready! For an extra touch of flavor, serve it with a dipping sauce made from soy sauce and vinegar.
