Ingredients for 12 pancakes
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110 g white flour (2/3 bowl)
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1 Tbsp. arrowroot
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5 g baking powder or tartaric acid (1 tsp.)
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a firm pinch of white sea salt
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1 tsp. shoyu
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45 g rice, millet or oatamazake ( 3 Tbsp.)
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5 g sunflower, corn or sesame oil (1/2 Tbsp.)
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180 cl water (1/2 jar)
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oil for baking
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20 g finely cut dandelion leaves (one handfull)
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2 finely cut scallions
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