This is a savory pancake. Make it with plenty of mung bean sprouts! Unlike other bean sprouts, mung sprouts are eaten cooked in Japan. They are economical and nutritious! I created this recipe for my wheat-free diet, but if you like go ahead and use wheat flour for barley flour. It tastes like good old Japan to me!!

Kaoru

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Recipe Summary

prep:
15 mins
cook:
8 mins
total:
23 mins
Servings:
1
Yield:
1 pancake
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix together ginger, tamari, sea salt, barley flour, and water. Stir in mung bean sprouts, coating the sprouts with the batter. You may want to break some sprouts into smaller pieces before adding to the batter.

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  • Heat vegetable oil and sesame oil in a large skillet over medium heat. Reduce heat to low, and pour in batter to make one 6 inch pancake. Cook for about 4 minutes on each side. Serve hot or cool. Sprinkle cayenne pepper or more soy sauce over the cooked pancake if you like!

Nutrition Facts

348 calories; protein 13g 26% DV; carbohydrates 55.1g 18% DV; fat 10.6g 16% DV; cholesterol 0mg; sodium 1474.3mg 59% DV. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/26/2005
Yummy. I needed more water than stated to make a batter but I was using whole wheat flour (all I had). Squeezing the mung bean sprouts as I dropped them in crumbled many nicely while leaving some whole. I omitted the sesame/veggie oil mixture instead spraying a nonstick pan lightly with cooking spray and sprinkling a mixture of bonito flakes kelp and toasted sesame seeds on the top side. I just put some more tamari on top to eat. It was so good! Read More
(11)

Most helpful critical review

Rating: 3 stars
02/16/2011
I gave it 3 stars. These have the potential to be great but the recipe really needs some help. I added more water too but the pancakes were too Tamari/ginger intesive w/ little else to offer. Photo looks great I want THAT recipe. Read More
(4)
15 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/26/2005
Yummy. I needed more water than stated to make a batter but I was using whole wheat flour (all I had). Squeezing the mung bean sprouts as I dropped them in crumbled many nicely while leaving some whole. I omitted the sesame/veggie oil mixture instead spraying a nonstick pan lightly with cooking spray and sprinkling a mixture of bonito flakes kelp and toasted sesame seeds on the top side. I just put some more tamari on top to eat. It was so good! Read More
(11)
Rating: 5 stars
08/27/2009
Thank you Kaoru! This recipe was delicious. I used all purpose flour almost double the mung bean sprouts and 1/2 cup of shredded carrots. It turned out perfect with some cayenne pepper sprinkled on top with tamari for dipping. Very low-calorie too! Read More
(9)
Rating: 5 stars
05/12/2009
I really enjoyed this! It was very different from anything I've had before. I used all-purpose flour because that's all that I had on hand. I thought I was going to need to add more water but my bean sprouts were still quite wet from when I washed them so that added enough moisture. I served the pancakes with a little sriracha on the side. Read More
(6)
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Rating: 4 stars
03/02/2009
great quick recipe. i might have used too much ginger and soy sauce. definitely gingery so use less if you're not the biggest fan. Read More
(5)
Rating: 5 stars
02/28/2006
Delicious with dark green cabbage leaves layered in between 2 pancakes. Read More
(5)
Rating: 3 stars
02/16/2011
I gave it 3 stars. These have the potential to be great but the recipe really needs some help. I added more water too but the pancakes were too Tamari/ginger intesive w/ little else to offer. Photo looks great I want THAT recipe. Read More
(4)
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Rating: 5 stars
10/17/2007
I definitely had to add some more water. This is a simple spicy taste of Asia. I loved it. Read More
(3)
Rating: 5 stars
01/03/2011
Delicious pancake! I incorporated the chili powder into the pancake. I used zesty sprouts instead of mung bean sprouts and whole wheat flour instead of barley flour. I have started my next batch of sprouts to be able to make these again! Read More
(3)
Rating: 3 stars
01/16/2008
a little strange... I can't decide if I like it or not?! It needed more water (enough to make a batter). I didn't have the right sauce so I substituted it with Tokastu sauce instead. Also added some toasted sesame seeds. Needed a bit of salt and we dipped it in some sushi/sashimi style soy sauce. My husband thought it kinda tasted like something you might find in a bar Japan (although never came across it while living there) Might make again only as a way to use up leftover sprouts would not go buy them just of this. Read More
(2)
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