Spring’s Delight: Crispy and Aromatic Angelica Tree Shoot Pancakes
A Healthy and Nourishing Angelica Tree Shoot Dish: Aromatic Angelica Pancakes to Chase Away Springtime Sluggishness.
Angelica tree shoots, once a common sight in my childhood that I rarely ate due to their unique bitter aroma, have now become a rare and nutritious mountain vegetable that I eagerly seek out every spring. While delicious simply blanched and dipped in gochujang sauce, preparing them as savory pancakes allows us to enjoy more of this wonderful ingredient as a side dish. These pancakes are made with rice flour for an extra crispy texture, and topped with a sprinkle of paprika powder for color and subtle flavor.
Pancake Ingredients- 1 bunch Angelica tree shoots (approx. 100-150g)
- 1/2 cup rice flour (approx. 50g)
- 2 eggs
- Pinch of black pepper
- Pinch of salt
- Rice flour for coating (optional, for extra crispiness)
- Generous amount of cooking oil
Cooking Instructions
Step 1
Begin by preparing the angelica tree shoots. Carefully trim off the woody bark at the base of each shoot using a knife. Gently scrape off any fine thorns with the back of the knife or a brush. Rinse the shoots thoroughly under running water to remove any dirt or debris.
Step 2
Bring a pot of water to a rolling boil. Add a pinch of salt to the boiling water. Submerge the prepared angelica tree shoots, starting with the thicker stems, and blanch for no more than 1 minute. Overcooking will make them too soft, so be mindful of the time. Immediately transfer the blanched shoots to a bowl of cold water to stop the cooking process. Drain them well in a colander.
Step 3
Gently squeeze out any excess water from the blanched angelica tree shoots with your hands. Place the rice flour (1/2 cup) in a zip-top bag or a similar container. Add the squeezed shoots to the bag and shake well to coat them evenly with the rice flour. For the best presentation and texture, it’s recommended to keep the shoots whole rather than cutting them.
Step 4
In a bowl, whisk the 2 eggs with a pinch of salt and pepper until well combined. Dip the rice-flour-coated angelica tree shoots into the egg mixture, ensuring they are fully coated. Heat a generous amount of cooking oil in a non-stick pan over medium heat. Carefully place the coated shoots into the hot pan. Pan-fry until golden brown and crispy on both sides. Since the shoots are already blanched, you’re mainly cooking the egg coating. Keep the heat at medium to ensure even cooking without burning.
Step 5
Your delicious angelica tree shoot pancakes are ready! Using rice flour gives them a delightful crispiness without a strong floury taste, and the egg coating makes them wonderfully tender. These pancakes are simple to make, look impressive, and are incredibly healthy as they are made from nutritious mountain vegetables. Enjoy these seasonal treats and embrace the new spring season with vitality!
Step 6
These pancakes are flavorful enough to be enjoyed on their own, but they are also excellent when dipped in a soy-based sauce or a spicy gochujang mixture. The unique slightly bitter taste and fragrant aroma of angelica tree shoots are known to combat springtime fatigue and boost immunity. Savor these vibrant shoots, a symbol of nature’s resilience after winter, and enjoy a healthy and invigorating spring.
