This is an Okinawa pancake recipe which definitely tastes different from the classic pancake with the addition of Japanese mugwort or yomogi. Try this recipe for breakfast or snack. It’s definitely healthy and delicious.
Wash then chop the Japanese mugwort finely. You can also use a food processor to grind the mugwort faster.
In a large bowl, combine the mugwort, egg and milk then whisk until the ingredients are well combined.
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.
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.
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.
Carefully turn over the pancake then put back on the lid. Continue cooking using low heat.
Cook until the other side has turned brown as well then remove the pancake from the pan.
Place the pancake on a serving plate then drizzle with honey or maple syrup then top with some toasted sesame seeds before serving.