Nourishing Ginseng Pancakes with Sweet & Tangy Ginseng-Apple Syrup
Mildly Flavored Ginseng Pancakes
These ginseng pancakes are enriched with nutritious, finely minced ginseng in a savory batter, topped with a delightful ginseng, honey, and apple syrup offering a perfect balance of sweetness and a hint of bitterness. Ginseng, often challenging to enjoy due to its strong taste, is incorporated into both the pancakes and syrup, making this a wholesome and appealing meal for everyone from children to adults. We present Seo’s special recipe for ginseng pancakes, a nutritious dish that can be enjoyed without hesitation.
Mild Ginseng Pancake Ingredients- Ginseng 40g
- Eggs 4
- Milk 3 Tbsp
- Cake flour 1/2 cup
- Baking powder 1 tsp
- Vanilla extract 1 tsp
- Heavy cream 200ml
- Sugar 7 Tbsp
Syrup Ingredients- Ginseng 40g
- Apples 2
- Honey 120g
- Ginseng 40g
- Apples 2
- Honey 120g
Cooking Instructions
Step 1
Begin by thoroughly washing the 40g of ginseng intended for the pancakes under running water. Ensure all dirt and debris are removed.
Step 2
Trim the ‘root head’ (the knotty part at the top) of the washed ginseng. Finely mince the ginseng. Reserve half for the pancake batter and the other half for the syrup. If you prefer a smoother texture in your pancakes, you can peel the ginseng before mincing it.
Step 3
Prepare two ripe apples that pair well with ginseng. Wash them thoroughly and peel them using a peeler.
Step 4
Grate the peeled apples using a grater. Strain the grated apples through a fine-mesh sieve or a cheesecloth to extract only the juice. This clear apple juice will form the base of your syrup.
Step 5
In a saucepan over low heat, combine the strained apple juice (180g) and the minced ginseng (40g). Gently simmer the mixture.
Step 6
Cook the ginseng in the apple juice for about 5-7 minutes until it softens. Then, add the honey (120g) and continue to simmer for another 3-5 minutes until the syrup slightly thickens. Remove from heat and let it cool. This creates the signature sweet and slightly bitter ginseng & apple syrup.
Step 7
Prepare 200ml of cold heavy cream. Keeping it chilled is essential for successful whipping.
Step 8
In a chilled bowl, pour the heavy cream. Gradually add 3 Tbsp of sugar in three additions, whipping with an electric mixer until soft peaks form. Add the sugar incrementally to achieve a stable and voluminous cream.
Step 9
Stop whipping when the cream reaches about 70-80% stiffness (holds soft peaks). Cover the bowl with plastic wrap and refrigerate until ready to use. This whipped cream will add a lovely richness to the pancakes.
Step 10
Separate the 4 eggs into yolks and whites, placing the whites in a chilled bowl and the yolks in a separate bowl. Using a chilled bowl for the egg whites helps them whip up better.
Step 11
To the egg yolks, add 1 tsp of vanilla extract and 3 Tbsp of milk. Whisk gently with a fork or a small whisk until just combined.
Step 12
Sift 1/2 cup of cake flour and 1 tsp of baking powder over the yolk mixture. Gently fold these dry ingredients into the yolks using a spatula or whisk until just combined. Be careful not to overmix, as this can make the pancakes tough; mix only until no dry flour streaks remain.
Step 13
In the chilled bowl with the egg whites, gradually add the remaining 4 Tbsp of sugar in three portions, whipping with an electric mixer. Continue whipping until stiff peaks form – when you lift the mixer, the peaks should stand straight up. Be cautious not to over-whip, as this can cause the whites to separate. Check the consistency frequently as you add the sugar.
Step 14
Gently fold the egg yolk batter into the stiffly whipped egg whites. Use a spatula to carefully incorporate the yolk mixture from the bottom upwards, being mindful not to deflate the airy meringue. Mix quickly and gently to ensure everything is combined without losing volume.
Step 15
Lightly grease a non-stick pan with butter and heat it over low heat. Ladle about one full ladle of batter onto the pan to form a pancake. Cover the pan and cook for about 3 minutes. It’s crucial to cook on low heat to ensure the inside cooks evenly without burning the outside.
Step 16
After 3 minutes, lift the lid and carefully add another 1/2 ladle of batter onto each pancake. This adds more thickness and makes the pancakes heartier.
Step 17
Add about 1 tsp of water carefully in between the pancakes. This steaming step helps to cook the pancakes gently and keep them moist. Ensure the water doesn’t directly touch the pancake batter. Replace the lid and continue cooking for another 4 minutes.
Step 18
Lift the lid again and carefully flip the pancakes using a spatula. Add another 1 tsp of water in between the pancakes, replace the lid, and cook for an additional 4-5 minutes until golden brown and cooked through.
Step 19
Prepare fresh fruits and mint leaves to serve alongside the pancakes. (I’ve used mango, plum, and blueberries, but feel free to substitute with your favorite fruits).
Step 20
Arrange the cooked pancakes on a plate. Spoon about 1 Tbsp of the ginseng & apple syrup over each pancake. Drizzle syrup over each layer as you stack them for enhanced flavor.
Step 21
Gently spoon the chilled whipped cream over the pancakes, allowing it to cascade down the sides. This adds a beautiful presentation and creamy texture.
Step 22
Decorate with the prepared chopped fruits and fresh mint leaves. A light dusting of powdered sugar can add a final elegant touch.
Step 23
Enjoy your ‘Mild Ginseng Pancakes’! The subtle ginseng aroma from the pancakes, combined with the sweet and tangy ginseng & apple syrup, creates a wonderfully harmonious flavor. Dipping the fluffy pancake into the syrup and pairing it with the whipped cream is like a melt-in-your-mouth experience. This recipe transforms ginseng, often perceived as bitter, into a delightful treat for all ages. It’s a delicious and healthy meal that everyone can enjoy!
