Savory pancakes have become quite trendy, almost as trendy as kimchi! So Jennifer and I decided to join the two trends, inspired by a recipe from the New York Times called Mung Bean Pancakes. Oddly, the recipe’s directions are for a parent and child to cook together, assigning “Child-Safe” tasks. So of course, I was the child, and Jennifer was the parent in this latest How To Video from the Spoiled To Perfection Kitchen.
It’s important that you make the dipping sauce before you start making the pancakes so that everything is ready to eat as soon as the cakes come out of the pan. This is a gluten-free recipe, and almost every ingredient comes from our local, Sonoma County, Oliver’s Market.
Not only is this one of my favorite recipes we’ve made so far, but the dipping sauce…oh the dipping sauce! I can no longer enjoy any Asian-inspired food at home without making this dipping sauce.
As usual, there were onion tears, and a few cooking wounds, but in the end, the dish came out perfectly!
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