recipe reviews for:

Gingery Mung Bean Sprouts Pancake

“This is a savory pancake. Make it with plenty of mung bean sprouts! Unlike other bean sprouts, mung sprouts are eaten cooked in Japan. They are economical and nutritious! I created this recipe for my wheat-free diet, but if you like go ahead and use wheat flour for barley flour. It tastes like good old Japan to me!!”

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Reviewed: Feb. 15, 2011

I gave it 3 stars. These have the potential to be great, but the recipe really needs some help. I added more water too, but the pancakes were too Tamari/ginger intesive w/ little else to offer. Photo looks great, I want THAT recipe.

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3 users found this review helpful

Reviewer:

BevKat

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Cooking Level: Intermediate

Home Town: Port Hueneme, California, USA

Reviewed: Dec. 29, 2010

Delicious pancake! I incorporated the chili powder into the pancake. I used zesty sprouts instead of mung bean sprouts, and whole wheat flour instead of barley flour. I have started my next batch of sprouts to be able to make these again!

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3 users found this review helpful

Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Aug. 26, 2009

Thank you Kaoru! This recipe was delicious. I used all purpose flour almost double the mung bean sprouts and 1/2 cup of shredded carrots. It turned out perfect with some cayenne pepper sprinkled on top with tamari for dipping. Very low-calorie too!

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7 users found this review helpful

Reviewer:

JulieArroway

Reviewed: May 11, 2009

I really enjoyed this! It was very different from anything I've had before. I used all-purpose flour because that's all that I had on hand. I thought I was going to need to add more water, but my bean sprouts were still quite wet from when I washed them, so that added enough moisture. I served the pancakes with a little sriracha on the side.

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6 users found this review helpful

Reviewer:

BONF

Reviewed: Feb. 24, 2009

great quick recipe. i might have used too much ginger and soy sauce. definitely gingery, so use less if you're not the biggest fan.

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5 users found this review helpful

Reviewer:

pascale michelle

Reviewed: Jan. 16, 2008

a little strange... I can't decide if I like it or not?! It needed more water (enough to make a batter). I didn't have the right sauce, so I substituted it with Tokastu sauce instead. Also added some toasted sesame seeds. Needed a bit of salt, and we dipped it in some sushi/sashimi style soy sauce. My husband thought it kinda tasted like something you might find in a bar Japan (although never came across it while living there) Might make again, only as a way to use up leftover sprouts, would not go buy them just of this.

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2 users found this review helpful

Reviewer:

Island Girl

Reviewed: Oct. 17, 2007

I definitely had to add some more water. This is a simple spicy taste of Asia. I loved it.

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3 users found this review helpful

Reviewer:

C2B

Reviewed: Feb. 28, 2006

Delicious with dark green cabbage leaves layered in between 2 pancakes.

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4 users found this review helpful

Reviewer:

snakepeace

Reviewed: Jun. 26, 2005

Yummy. I needed more water than stated to make a batter, but I was using whole wheat flour (all I had). Squeezing the mung bean sprouts as I dropped them in crumbled many nicely while leaving some whole. I omitted the sesame/veggie oil mixture, instead spraying a nonstick pan lightly with cooking spray and sprinkling a mixture of bonito flakes, kelp and toasted sesame seeds on the top side. I just put some more tamari on top to eat. It was so good!

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8 users found this review helpful