Wormwood pancakes

Ingredients

• 50 grams of fresh mugwort
• 2 grams of salt
• 80 grams of white sugar
• 3 eggs
• 350 grams of flour
• Appropriate amounts of oil and water

Preparation Method

1. Clean the freshly picked mugwort.
2. Boil water in a pot and blanch the cleaned mugwort until soft (about 2 minutes), then soak it in cold water for 30 minutes.
3. Drain and finely chop the cooled mugwort.
4. In a bowl, combine the chopped mugwort with salt, white sugar, and a suitable amount of water.
5. Add eggs and gradually mix in the flour while stirring.
6. Heat oil in a pan over the stove.
7. Pour out the hot oil and add a small amount of fresh oil, not too much.
8. Scoop four spoonfuls of mugwort batter into the pan, swirling the pan to spread the batter.
9. Keep swirling in the same direction to evenly spread the batter into a round pancake shape.
10. Use a spatula to push and shape the edges of the pancake.
11. Cook the mugwort pancake in the pan until it’s 70% done, with the edges slightly curling up.
12. Drizzle a little cold oil around the edges of the pancake, allowing the oil to seep in and shake the pan gently to loosen the pancake from the pan.
13. Slightly fry the pancake on the fire before flipping it over and continue frying until slightly golden.
14. Transfer the cooked mugwort pancake to a clean chopping board and cut it into small pieces.
15. Serve the mugwort pancake on a plate.

Dietary and Therapeutic Effects

Mugwort has therapeutic effects such as regulating qi and blood, dispelling cold and dampness, warming the meridians, strengthening the spleen and stomach, and aiding digestion. The mugwort pancake, with its crispy and refreshing taste, is excellent for stimulating the appetite and is a fine medicinal meal. It’s beneficial for treating cold pain in the stomach and abdomen, irregular menstruation due to cold, and poor digestion.

Tips

1. After blanching and cooling the mugwort leaves, it’s best to rub them to extract the juice and rinse them.
2. The pan must be hot before making the pancake.
3. Use only a small amount of oil for frying the pancake.
4. The mugwort pancake should be slightly browned and crispy for the best flavor.