Crispy Enoki Mushroom and Chive Pancake
Crispy Enoki Mushroom and Chive Pancake
(Baby Food) Crispy & Delicious Enoki Mushroom and Chive Pancake Recipe
Introducing a recipe for crispy on the outside and soft on the inside enoki mushroom and chive pancakes that even kids will love. Made with just three simple ingredients – enoki mushrooms, chives, and eggs – this recipe is easy and quick to prepare, perfect for your little one. Inspired by how the edges of a pancake are often the most delicious, we’ve focused on achieving a wonderfully crisp texture. This makes a fantastic snack for babies past the pureed food stage, and it’s also a great accompaniment for adult beverages!
Main Ingredients- 360g Enoki mushrooms (about 1.5 packs)
- 1 loosely packed handful of chives (about 50g)
- 2 large Eggs
- 1.5 tsp Olive oil (use more for frying)
Cooking Instructions
Step 1
First, prepare all your ingredients for the pancake. Wash the enoki mushrooms and chives thoroughly under running water and pat them dry. Lightly beat the eggs in a separate bowl.
Step 2
Trim the hard, root end of the enoki mushrooms. You can either cut it off cleanly or make a shallow cut to help separate the mushroom clusters.
Step 3
Rinse the prepared enoki mushrooms briefly under cold running water for about 3 seconds. Avoid over-washing, as they can become mushy. After rinsing, gently squeeze out excess water or shake them vigorously.
Step 4
Carefully separate the enoki mushroom strands. This step ensures that any remaining sawdust or debris from the packaging is thoroughly removed.
Step 5
Cut the separated enoki mushrooms into manageable lengths, about 3-4cm long. Cutting them into bite-sized pieces will make them easier for babies and toddlers to eat.
Step 6
Wash the chives meticulously under running water, rinsing each strand individually. Ensure all dirt and grit are removed, as chives can sometimes harbor soil.
Step 7
Inspect the washed chives and discard any wilted or mushy leaves. Using fresh, vibrant chives will result in a much tastier pancake.
Step 8
Chop the clean chives into pieces roughly the same length as the enoki mushrooms, about 3-4cm. This uniform size will help the pancake cook evenly and look appealing.
Step 9
In a large mixing bowl, combine the chopped enoki mushrooms and chives. Pour in the beaten eggs. The egg mixture acts as a binder, so ensure there’s enough to coat all the ingredients.
Step 10
Using chopsticks or a fork, gently mix the ingredients together. Avoid mashing the mushrooms or chives; you want to distribute them evenly within the egg mixture.
Step 11
Heat about 1.5 teaspoons of olive oil in a non-stick frying pan over medium heat. Spoon portions of the mixture into the pan, forming small, bite-sized pancakes. Don’t make them too thick for easier cooking and eating.
Step 12
Cook for a few minutes until the edges turn golden brown and crispy. Carefully flip the pancakes and cook the other side until also golden and cooked through. Adjust the heat to prevent burning.
Step 13
Once both sides are nicely browned, gently press the pancakes with a paper towel to absorb any excess oil. This step is key to achieving that delightful crispiness.
Step 14
Your wonderfully crispy enoki mushroom and chive pancakes are ready! Let them cool slightly before serving to your little one for a delicious snack that’s crisp on the outside and tender within.
