Super Simple Oyster Mushroom and Chive Pancakes
Super Simple Oyster Mushroom and Chive Pancakes
Easy Oyster Mushroom and Chive Pancakes Recipe using Pancake Mix and Eggs
Think making pancakes is too much work? Think again! These super simple mushroom pancakes are incredibly easy to make with just a few pantry staples. Enjoy the delightful texture of mushrooms and the fresh aroma of chives, enhanced with a hint of spicy chili pepper. Perfect as a side dish, for lunchboxes, or even as a sophisticated snack with your favorite drinks.
Main Ingredients- 1 pack Oyster mushrooms (approx. 200g)
- 1/2 pack King oyster mushrooms (approx. 50g, optional)
- A handful of chives (approx. 50g)
- 1 Korean green chili pepper (or to taste, optional)
Cooking Instructions
Step 1
First, prepare the main ingredient: 1 pack of oyster mushrooms. You can omit the king oyster mushrooms, but adding them will provide a richer texture, so feel free to include them based on your preference.
Step 2
Lightly blanch the prepared oyster mushrooms in boiling water, then rinse under cold water and squeeze out all excess moisture by hand. This process enhances their chewy texture and prevents the pancakes from becoming watery.
Step 3
Cut the blanched and squeezed oyster mushrooms into bite-sized pieces. While you can leave them in longer strips, I prefer cutting them short for easier cooking and eating.
Step 4
If using king oyster mushrooms, trim off the tough base and chop them finely. Their tender texture will add another layer of deliciousness to your pancakes.
Step 5
Wash the fresh chives thoroughly, pat them dry, and chop them into about 1cm pieces. If you don’t have chives, you can skip them and finely chop the white parts of a green onion instead for a refreshing onion flavor.
Step 6
Now, combine all the prepared oyster mushrooms, king oyster mushrooms (if using), and chives in a large bowl.
Step 7
Crack 2 large eggs into the bowl. Add 4 tablespoons of pancake mix and 6 tablespoons of water. (Adjust the amount of pancake mix to achieve your desired batter consistency.)
Step 8
Finely mince the Korean green chili pepper for a touch of heat. I’m using frozen minced chili here, but you can use fresh or omit it entirely if you prefer a milder flavor.
Step 9
Mix all the ingredients well using chopsticks or a spatula until a cohesive batter is formed. Ensure it’s neither too runny nor too thick, and everything is nicely combined.
Step 10
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Use a spoon to scoop portions of the batter and carefully drop them into the pan to form small, pancake-sized portions. Fry until golden brown on both sides.
Step 11
Once both sides are beautifully golden brown, your delicious mushroom and chive pancakes are ready! They taste best when served warm.
Step 12
These incredibly simple yet elegant mushroom and chive pancakes are not only a fantastic side dish but also a great addition to lunchboxes. Plus, they make a wonderful appetizer or snack to enjoy with a cold beer or makgeolli!
