
Savory Shiitake Mushroom Pancakes: A Beautifully Pan-Fried Dish
Savory Shiitake Mushroom Pancakes: A Beautifully Pan-Fried Dish
Fresh Shiitake Mushroom Pancakes: Let’s Make Them Pretty!
When pan-fried beautifully with fresh shiitake mushrooms, these mushroom pancakes make an elegant dish perfect for entertaining guests. (Honestly, mine aren’t always perfectly shaped when I make them, but with a little care, they turn out wonderfully!) The chewy texture of the shiitake mushrooms combined with the crisp pancake is truly delightful.
Pancake Ingredients- 5-6 fresh shiitake mushrooms
- 1 cup pancake mix or all-purpose flour (approx. 100g)
- 1.2 cups water (approx. 240ml, for adjusting batter consistency)
- 1/2 tsp minced garlic or garlic powder (optional)
- Pinch of salt
- Generous amount of cooking oil (for frying)
Sweet & Tangy Dipping Sauce- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1/2 Tbsp sesame oil
- Sesame seeds (optional, for added nutty flavor)
- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1/2 Tbsp sesame oil
- Sesame seeds (optional, for added nutty flavor)
Cooking Instructions
Step 1
First, prepare the batter. In a bowl, combine 1 cup of pancake mix (or all-purpose flour) with 1.2 cups of water. Aim for a consistency slightly thinner than a typical pancake batter. Stir in a pinch of salt and minced garlic (or garlic powder). Mix well. (If using a pre-made pancake mix, you may only need to add water, omitting the salt and garlic.)
Step 2
Ensure there are no lumps in the batter by whisking or stirring it thoroughly until smooth. A smooth batter will result in beautifully cooked pancakes.
Step 3
Trim the tough ends of the fresh shiitake mushrooms and slice them into relatively thick pieces, about 0.5 cm (1/4 inch) thick. Slicing them too thinly might cause them to break apart.
Step 4
Heat a generous amount of cooking oil in a pan over medium heat. Once the oil is warm, reduce the heat to low. Ladle or spoon the thin batter onto the pan, forming thin, round circles. (Be careful, as high heat can easily burn the batter.)
Step 5
As the batter begins to set, arrange the sliced shiitake mushrooms neatly on top. Gently press them down so they adhere well to the pancake batter.
Step 6
Once the underside of the pancake is golden brown and the edges appear cooked, carefully flip it using a spatula or chopsticks. Continue to cook the other side until it is also golden brown. (Cooking over low to medium heat ensures the inside cooks through properly.)
Step 7
Once the shiitake mushroom pancakes are fully cooked, cut them into desired portions and arrange them on a plate. Serve with your choice of dipping sauce: a mixture of soy sauce and vinegar for a sweet and tangy flavor, soy sauce and sesame oil for a savory aroma, or a combination of all three. A sprinkle of sesame seeds adds a final touch of visual appeal and flavor.

