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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash then chop the Japanese mugwort finely. You can also use a food processor to grind the mugwort faster. | 2. In a large bowl, combine the mugwort, egg and milk then whisk until the ingredients are well combined. | 3. Add the dry ingredients starting with the flour, baking powder and sugar then mix well until the mixture becomes soft. It should be a bit runny, you can add more milk if the mixture is still very thick after mixing well. | 4. Heat a pan using medium heat then use a kitchen brush to spread melted butter on the surface. You can also use vegetable oil or any neutral-flavored oil. | 5. Once the pan is hot, pour over the mixture on the center of the pan so it will spread out evenly. Put on a lid then reduce the heat to low. Cook until the bottom of the pancake turns brown and the side of the pancake becomes dry. | 6. Carefully turn over the pancake then put back on the lid. Continue cooking using low heat. | 7. Cook until the other side has turned brown as well then remove the pancake from the pan. | 8. Place the pancake on a serving plate then drizzle with honey or maple syrup then top with some toasted sesame seeds before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mugwort	30			-	-	-	-
egg	1			71.5	0.36	6.28	4.755
milk	4	tablespoons		36.6	2.8680000000000003	1.89	1.962
flour	1	cup		578.28	126.6054	9.401	2.2436
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
butter	1	tablespoon	melted	85.5	3.9285	2.6715	7.2
honey	1	tablespoon		-	-	-	-
sesame seed	1	teaspoon	toasted	85.5	3.9285	2.6715	7.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.