Savory Enoki Mushroom Pancakes
Savory Enoki Mushroom Pancakes
Transform Your Fridge’s Enoki Mushrooms into Delicious Pancakes! Super Easy Enoki Pancake Recipe
Give your leftover enoki mushrooms a delicious makeover with these delightful pancakes! Their unique texture and savory flavor are sure to tantalize your taste buds. This simple yet flavorful recipe yields a fantastic side dish or snack. Let’s get started on making these amazing Enoki Mushroom Pancakes!
Main Ingredients- 1/2 onion
- 40g green onions
- Small amount of carrot
- 2 packs enoki mushrooms
- 3 eggs
- 6 Tbsp pancake mix (approx. 90g)
- 250ml water
Cooking Instructions
Step 1
Here are the ingredients you’ll need to make delicious enoki mushroom pancakes. We have 2 packs of fresh enoki mushrooms, half an onion for a touch of sweetness, a small amount of carrot for a pleasant crunch, 40g of fragrant green onions, 3 eggs to bind everything together and add richness, 6 tablespoons (about 90g) of pancake mix for crispiness, and 250ml of water to achieve the perfect batter consistency. (Note: The photo shows 2 eggs, but the recipe calls for 3.)
Step 2
First, wash the carrot thoroughly and then julienne it thinly. The carrot’s natural sweetness will enhance the overall flavor of the pancake.
Step 3
Cut the onion in half and then julienne it thinly, similar to the carrot. The onion’s sweetness and slight sharpness complement the enoki mushrooms beautifully.
Step 4
Wash the green onions, pat them dry, and then finely chop them into pieces about 2-3cm long. Their fresh aroma will make the pancakes even more delightful.
Step 5
Trim off the very bottom of the enoki mushroom clusters. Divide each of the two packs into roughly 4 large pieces. Cutting them into larger chunks will provide a more satisfying chewy texture.
Step 6
In a generously sized bowl, combine all the prepared vegetables (onion, carrot, green onions) and the roughly chopped enoki mushrooms.
Step 7
Now, crack 2 of the eggs directly into the bowl with the enoki mushrooms and vegetables. The eggs will help bind all the ingredients together.
Step 8
Measure out and add 6 tablespoons of pancake mix to the bowl. The pancake mix will absorb moisture from the ingredients and contribute to a crispy texture.
Step 9
All the ingredients are now in the bowl, ready to be mixed into a delicious batter.
Step 10
Pour in about half of the total water (approximately 125ml) and gently start mixing the ingredients. It’s important to adjust the consistency so it’s not too watery.
Step 11
Once the vegetables are somewhat coated with the pancake mix, add the remaining 125ml of water and the third egg. Mix everything together gently until well combined, creating a smooth batter with visible vegetable and mushroom pieces.
Step 12
Your enoki mushroom pancake batter is now ready! It should be a wonderfully textured mixture with distinct pieces of vegetables and mushrooms.
Step 13
Heat a non-stick pan over medium heat and add a generous amount of cooking oil. Ensuring the pan is well-heated will prevent the pancakes from sticking and help them brown evenly.
Step 14
Using a ladle or spoon, scoop portions of the batter and place them onto the hot pan. Aim for a moderate size and thickness, as overly large or thick pancakes might not cook through as well.
Step 15
Cook the pancakes, flipping them over occasionally, until they are golden brown on both sides. Enoki mushroom pancakes can become soggy if they are too thick, so cooking them to a moderate thickness ensures a crispy exterior and a tender interior. (Cook each side for about 2-3 minutes.)
Step 16
Voilà! Your delicious and visually appealing enoki mushroom pancakes are complete! They are best enjoyed fresh and warm.
Step 17
To elevate your enoki mushroom pancakes even further, prepare a simple dipping sauce. Mix soy sauce, sesame oil, and toasted sesame seeds for a savory and nutty accompaniment. A little dip will significantly enhance the flavor!
