Ingredients
2tbspfresh ginger root,minced
1tbsptamari
¼tspsea salt
6tbspbarley flour
¼cupwater
1cupmung bean sprouts
1tspvegetable oil
1tspsesame oil
¼tspground cayenne pepper,to taste
Preparation
In a medium bowl, mix together the ginger, tamari, sea salt, barley flour, and water.
Stir in the mung bean sprouts, coating the sprouts with the batter.
Heat the vegetable oil and sesame oil in a large skillet over medium heat.
Reduce the heat to low, then pour in the batter to make one 6-inch pancake.
Cook for about 4 minutes on each side.
Serve with a sprinkle of cayenne pepper or more soy sauce, and enjoy!
