Mung Bean Pancakes
Crispy, savory protein-packed pancakes filled with zesty kimchi and crunchy mung bean sprouts! You will love Mung Bean Pancakes!
Equipment
- 1 Small bowl For soaking the beans. The bowl should be big enough to hold the beans and water covering them by over an inch or 2.
- 1 cast iron skillet or other heavy bottomed skillet
- 1 spatula
- 1 Large mixing bowl
- 1 Blender I love my Vitamix, but any good blender would be fine
- 1 silicon spatula
- 1 chopping knife
- 1 Colander
- 1 measuring cup
- measuring spoons
Ingredients
- 1 cup mung beans dried, split and hulled, if you can find them
- 2 tablespoons rice
- 2 cups mung bean sprouts
- 1 cup kimchi
- 3 scallions
- 1 tablespoon black sesame seeds
- 1 tablespoon sesame oil preferably toasted
Instructions
- These instructions are assuming you are using split and hulled mung beans.
- Place the mung beans in a small bowl and cover to twice their depth in water. Add the rice. Let them soak at least 4 hours, preferably overnight.
- Drain and rinse the beans and rice and set them aside.
- The mung bean sprouts can be used raw. But if you are going to blanch them, bring a pot of water to boiling. Add the sprouts and cook for 2 minutes. Immediately remove from the boiling water and rinse them under cold water.
- Squeeze the sprouts to remove moisture. Add the sprouts to a large bowl.
- Squeeze the liquid out of the kimchi (it does make a tasty, probiotic drink). Place in bowl. You want as much liquid out as possible.
- Slice the scallions into approximately 1 inch lengths. Add to the bowl.
- Add the sesame seeds and sesame oil.
- Place the beans, rice, and ¾ cup of water into a blender. Blend the beans until a runny, somewhat coarse batter forms. Add to the bowl.
- Mix everything in the bowl well.
- You should make the pancakes as soon as possible after mixing the batter. If any liquid separates, just mix the batter again.
- Heat your skillet over medium high heat. When hot, add a oil to cover the bottom of the pan. Once the oil is hot and shimmering, add in enough pancakes to fit into the pan.
- Let the pancakes cook for about 2 minutes and don't touch them. Slide the spatula under the pancakes to loosen them after 2 minutes. If they are browned and crispy, lower the heat to medium and flip them over. Cook them until crispy, about 5 minutes.
- Do the same with the rest of the batter, though leave the heat on medium.
- Enjoy!
Tried this recipe?Let us know how it was!