Spring blossom and veggie pancake

Make soybean or mung bean sprouts 5 to 7 days ahead.

Mix spelt flour into sourdough starter. Add water until the consistency reach pancake batter. Sit it on the countertop overnight to ferment.

Next morning, add white flour into the batter.

Rinse dandelion blossoms, cut off the green ends if you have time.

Stir in dandelion blossoms, and the rest of other ingredients.

Heat up 1 tablespoon of olive oil on a flat pan. Dump the whole thick mixure into the pan and flattern it with a spachula. Cook until golden on both sides. Sprinkle with cheese if you like. Serve hot.