Sprout Barley Savory Pancake
How to Eat Sprout Barley You Grow Yourself! Super Simple Sprout Barley Pancakes
I made savory pancakes using sprout barley that I’ve been growing myself. Sprout barley can be dried and ground into powder for consumption, or added to stews for extra flavor. Today, let’s make Sprout Barley Pancakes! These pancakes are crispy on the outside and moist on the inside, making them a delightful dish that even children can enjoy without hesitation.
Pancake Ingredients- 1 handful of fresh sprout barley
- 70g pork (for stew), finely chopped
- 1/2 cup pancake mix (Korean ‘buchim garu’)
- 1/3 cup water (adjust for batter consistency)
Cooking Instructions
Step 1
First, let’s prepare the batter, the foundation of delicious savory pancakes. In a large bowl, place the pancake mix. Gradually add water while stirring to achieve the desired consistency. It’s important to mix well with a spoon or whisk to avoid lumps. I prefer a batter that’s not too thick or too thin, slightly looser than pancake batter. (Start with about 1/2 cup of pancake mix and 1/3 cup of water, but add water little by little to reach your preferred consistency.)
Step 2
Once the batter is ready, it’s time to add the fresh sprout barley and chopped pork. Finely chopped pork (the kind used for stews) adds a tender texture. Rinse the sprout barley thoroughly under running water, drain well, and then cut it into bite-sized pieces. Avoid cutting them too small; aim for pieces about the size of your pinky finger to preserve their fresh appearance and texture. Mix all the ingredients evenly into the batter.
Step 3
Now, let’s get to frying the sprout barley savory pancake! Heat a pan over medium heat and generously add cooking oil. Once the pan is sufficiently hot, spoon portions of the batter onto the pan and spread them out thinly. Spreading them thinly is key to achieving a crispy texture! For that perfect balance of crispy exterior and moist interior, cook one side until golden brown, then flip and cook the other side until evenly browned. If the pan seems dry, feel free to add a little more oil in between.
Step 4
Voila! Your delicious Sprout Barley Savory Pancake is ready. It’s just as tasty as any regular savory pancake. The exterior will be delightfully crispy, while the inside remains moist and tender from the combination of sprout barley and pork. If you don’t mention the sprout barley, guests might not even realize it’s in there, thanks to its mild flavor. This makes it a fantastic option for children who might be picky about vegetables.
Step 5
These unique savory pancakes are made with sprout barley grown at home, offering peace of mind with every bite. Sprout barley is known to be very healthy when consumed in moderation, so enjoying it this way is a wonderful idea. While sprout barley is often recommended to be eaten cold, I find that cooking it into a pancake like this neutralizes any slight bitterness and makes it much more palatable for me. Simply add the sprout barley to your usual pancake batter, and you’ll have a delicious Sprout Barley Savory Pancake ready in no time. Enjoy your healthy and tasty creation!
