Chewy and Delicious Enoki Mushroom Pancake
Chewy and Delicious Enoki Mushroom Pancake
Simple Enoki Mushroom and Egg Pancake Recipe: Nutritious and Guilt-Free!
Pancakes are always a delightful and satisfying treat! This time, I’ve made a delicious pancake using enoki mushrooms, which are low in calories and offer a wonderfully chewy texture. You can make it even more abundant by adding any leftover vegetables from your fridge.
Main Ingredients- 1 package enoki mushrooms (approx. 123g after trimming)
- 28g carrot
- 30g onion
- 20g chives
- 1 egg
Cooking Instructions
Step 1
First, trim the bottom part of the enoki mushrooms and cut them into lengths of about 1 cm. Then, gently separate the mushroom strands so they are not clumped together, and place them in a bowl. This helps the seasoning distribute evenly and ensures they cook well.
Step 2
Dice the carrot and onion into small pieces for easier mincing later. Finely chop the chives into about 0.5 cm lengths. Be careful not to chop the chives too long, as it might be awkward when frying the pancake.
Step 3
Place the prepared onion and carrot into a food processor (vegetable chopper) and mince them finely. It’s nice to leave a little texture rather than making them completely puréed.
Step 4
Combine the trimmed enoki mushrooms, minced carrot and onion, and chopped chives in a large bowl.
Step 5
Crack one fresh egg into the bowl and add 0.5 tsp of salt.
Step 6
Add a pinch of black pepper (about 3 shakes) and mix everything well with a spatula or spoon. Taste the mixture and if it feels bland, add a little more salt to adjust the seasoning. It’s important to add salt gradually while tasting, rather than adding too much at once.
Step 7
Now, to achieve the right consistency for the enoki mushroom pancake, add 2 Tbsp of pancake mix. Mix thoroughly to ensure there are no dry lumps of flour. The batter shouldn’t be too watery or too stiff; an appropriate consistency will result in beautifully fried pancakes.
Step 8
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the pan is sufficiently preheated, use a spoon to scoop out portions of the batter and drop them onto the pan, forming round shapes. Avoid making the pancakes too thick, as this will take longer to cook through.
Step 9
Once the bottom side of the pancakes turns golden brown, carefully flip them over one by one using a spatula. Frying over high heat can burn the outside while leaving the inside undercooked, so maintaining medium heat is recommended.
Step 10
After flipping, continue to cook until the other side is also golden brown. To check if the pancakes are fully cooked, gently lift an edge or insert a chopstick; if clear liquid comes out, they are done. Once both sides are nicely browned, briefly flip the entire pan over one last time to ensure even cooking before turning off the heat and finishing. They are best enjoyed hot off the pan!
