Mugwort Leaf Pancake recipe - ingredients, nutrition and when to eat it
Mugwort leaf pancakes are a springtime treat made by coating tender mugwort leaves in a light batter and pan-frying them until golden.
Mugwort leaf pancakes are a springtime treat made by coating tender mugwort leaves in a light batter and pan-frying them until golden. Their crisp edges pair beautifully with mugwort’s fresh, grassy aroma. They make a lovely light lunch side or springtime snack.
Vegetables · 15 minutes to cook
Nutrition (per 227g serving): 372.3 kcal · protein 10.6g · carbohydrate 48.3g · fat 15.2g · sodium 462mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Shake off the water from the mugwort leaves well so the batter doesn’t get too thin.
Tips: For a stronger mugwort aroma, add the leaves whole instead of chopping them.
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Ingredients (1 serving)
- Tender mugwort leaves — 40 g
- Korean pancake mix — 0.5 cup
- Egg — 0.5 pc
- Water — 0.4 cup
- Cooking oil — 1 Tbsp