Japanese Mugwort Pancake

1. 1

   Wash then chop the Japanese mugwort finely. You can also use a food processor to grind the mugwort faster.

2. 2

   In a large bowl, combine the mugwort, egg and milk then whisk until the ingredients are well combined.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Carefully turn over the pancake then put back on the lid. Continue cooking using low heat.

7. 7

   Cook until the other side has turned brown as well then remove the pancake from the pan.

8. 8

   Place the pancake on a serving plate then drizzle with honey or maple syrup then top with some toasted sesame seeds before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.