BlogMung Bean Griddle CakesBY ELIZABETH BORELLI
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! Leave a Reply |