Naturally Sprouted Brown Rice Pancake with Savory Crunch
Delicious Way to Enjoy Brown Rice Flour: A Healthy and Tasty Pancake Recipe
Introducing a special pancake recipe made with ‘Farmer Seed’s 72-hour naturally sprouted raw brown rice flour’. We made this pancake as a way to encourage children to eat brown rice flour. The brown rice grains remain intact, providing a delightful crispy texture and a satisfying crunch with every bite, yet they are small enough not to be bothersome in your mouth. The nutty flavor of the brown rice combined with the natural sweetness of spinach makes this a hit with kids. Enjoy this delicious pancake that offers both health benefits and fantastic taste!
Ingredients
- Naturally sprouted raw brown rice flour 1 cup
- Rice flour 1 cup
- Spinach 5 stems
- Bacon, a moderate amount
- Onion, a moderate amount
- 1 Egg
- Salt, a pinch
Cooking Instructions
Step 1
First, let’s prepare the onion to add flavor to our pancake. Finely mince the onion, but not too finely.
Step 2
Wash the fresh spinach thoroughly and thinly slice it raw. This Namhae spinach is incredibly sweet!
Step 3
The ‘Farmer Seed’s 72-hour naturally sprouted raw brown rice flour’ used in this recipe is in powder form, making it convenient for cooking rice, porridge, or even drinking as ‘sungnyung’ (scorched rice water). It’s wonderfully nutty and delicious, and also gentle on the stomach, which is why I’ve been enjoying it regularly.
Step 4
In a bowl, combine the naturally sprouted raw brown rice flour and rice flour in a 1:1 ratio and mix well.
Step 5
Add the finely chopped spinach and bacon to the mixture and combine them for the pancake batter.
Step 6
Crack one egg into the batter and gradually add water while mixing until you achieve the desired consistency. Since this isn’t a pre-seasoned pancake mix, add a pinch of salt for seasoning. Mix everything thoroughly to complete the batter. Be careful not to add too much water at once; adjust as needed while observing the batter’s texture.
Step 7
Brown rice flour and rice flour tend to absorb less water compared to all-purpose flour or commercial pancake mixes. The batter should be thick enough that it falls in chunks rather than flowing smoothly when scooped.
Step 8
Heat a generous amount of cooking oil in a pan. Scoop spoonfuls of the batter and drop them into the hot oil to form small pancakes. Fry them until golden brown on both sides. Making smaller pancakes like this makes them easy to flip, convenient for children to eat, and results in a lovely presentation without needing to cut them.
Step 9
Once the edges of the pancake start to look golden and slightly transparent, carefully flip it over to cook the other side until golden brown and crispy.
Step 10
Your naturally sprouted brown rice pancake, colorful and incredibly healthy, is now ready! It’s surprisingly easy to make and tastes amazing. The addition of green spinach makes it visually appealing, inviting you to reach for it immediately. The combination of healthy brown rice and spinach is simply wonderful. You’ll be surprised by the exceptional taste for such a simple recipe. Experience the ultimate nutty flavor and satisfying crunch of this brown rice flour pancake!
Step 11
While delicious on its own, dipping these savory pancakes into a tasty soy sauce dip takes them to another level. The aroma of toasted sesame oil combined with the umami of the soy sauce creates a delightful savory and slightly sweet experience.
Step 12
For an alternative treat, try serving them with homemade tangerine jam! The sweet and tangy notes of the tangerine jam perfectly complement the nutty flavor of the brown rice pancake. If you have leftover tangerines, making jam is a great way to use them in various dishes.
