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Recipes

Mung Bean Griddle Cakes

 

Mung Bean griddle cakes

Mung Bean griddle cakes

I’ve been smitten with Mung Bean pancakes, or griddle cakes as it were, since the ever-inspiring Mark Bittman first introduced me to the concept in How to Cook Everything Vegetarian.  Why not? I reasoned, after all there are plenty of versions of veggie pancakes and Mung Beans are so easy to sprout.  And since I do like a good shortcut, neither was I opposed to using a mix.  So I turned to my stash of Bob’s Red Mill for starters. 

I used a multigrain pancake mix and whipped it up according to the recipe on the package.  I added scallions and sprouts and cooked them to a lovely golden brown.  Without actually specifying that the pancakes were made with sprouts (code name Asian Veggie seemed to suffice), I served them for dinner.

Never ones to refuse a good pancake, my kids and husband enjoyed them as politely as kids and a husband can, meaning there were none left and no one complained.  Serve your Mung Bean pancakes griddle cakes with a side of plain yogurt, chutney or your favorite salsa for a fun and savory dinner treat.

Ingredients

Condiment suggestions:

Combine the first four ingredients in a large mixing bowl until batter is smooth.  Add sprouts and scallions and mix thoroughly.  Add 1-2 additional tablespoons of milk if needed for pancake-thick batter.

Add about 1 tsp. of coconut oil to a large frying pan or skillet and heat to medium high.  Spread the melted oil evenly around the pan, and drop the batter, 2 tablespoons at a time, into the pan, leaving about 1” between the pancakes.

Lower the heat to medium, cover the pan and cook for 5 – 10 minutes until bubbles form the surface of the cakes, then flip and cook for 3-5 minutes more on the 2nd side, until cooked through and lightly browned.  Enjoy!