Japanese Mugwort Pancake Recipes

JAPANESE MUGWORT PANCAKE

Steps:

• Wash then chop the Japanese mugwort finely. You can also use a food processor to grind the mugwort faster.
• In a large bowl, combine the mugwort, egg and milk then whisk until the ingredients are well combined.
• Add the dry ingredients starting with the flour, baking powder and sugar then mix well until the mixture becomes soft. It should be a bit runny, you can add more milk if the mixture is still very thick after mixing well.
• Heat a pan using medium heat then use a kitchen brush to spread melted butter on the surface. You can also use vegetable oil or any neutral-flavored oil.
• Once the pan is hot, pour over the mixture on the center of the pan so it will spread out evenly. Put on a lid then reduce the heat to low. Cook until the bottom of the pancake turns brown and the side of the pancake becomes dry.
• Carefully turn over the pancake then put back on the lid. Continue cooking using low heat.
• Cook until the other side has turned brown as well then remove the pancake from the pan.
• Place the pancake on a serving plate then drizzle with honey or maple syrup then top with some toasted sesame seeds before serving.

FLUFFY JAPANESE PANCAKES

Steps:

• Whisk together the flour, confectioners' sugar, baking powder and salt in a large bowl.
• Whisk together the milk, melted butter, vanilla and egg yolk in a medium bowl until combined.
• Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Stir the milk mixture into the flour mixture until just combined (it's OK if there are a few lumps). Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
• Lightly spray the inside of four 3-inch-wide-by-2 1/2-inch-high ring molds with nonstick cooking spray
• Coat a large nonstick skillet with nonstick cooking spray and heat over medium-low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter (it should fill each ring mold about halfway). Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes. Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip. Cover and cook until golden on the other side, about 5 minutes more. Transfer to a plate and remove the mold. Serve with butter and maple syrup. The pancakes should be eaten before they deflate.
• Lightly spray the ring molds and coat the skillet with nonstick cooking spray and repeat the cooking method with the remaining batter.