Mugwort Pancake recipe - ingredients, nutrition and when to eat it
This springtime pancake is made by coating mugwort in a light batter and pan-frying it until golden.
This springtime pancake is made by coating mugwort in a light batter and pan-frying it until golden. Its fragrant herbal flavor pairs with the savory batter, making it a lovely side dish or snack.
Side dishes · 20 minutes to cook
Nutrition (per 249g serving): 430.1 kcal · protein 14.4g · carbohydrate 49.3g · fat 19.3g · sodium 897mg
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: Once you mix the mugwort into the batter, its aroma can fade if it sits too long, so it’s best to cook it right away.
Tips: Spread the batter thinly into bite-size rounds for crisp edges and a tender center.
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Ingredients (1 serving)
- Mugwort — 50 g
- Korean pancake mix — 0.5 cup
- Egg — 1 pc
- Water — 70 ml
- Cooking oil — 1 Tbsp
- Soy sauce — 1 tsp