Savory Mushroom and Water Parsley Vegetable Pancake
A Hearty Vegetable Pancake Loaded with Shiitake Mushrooms and Water Parsley
This delightful vegetable pancake features the refreshing, aromatic notes of water parsley and the chewy texture of shiitake mushrooms. The unique, earthy flavor and satisfying bite of shiitake mushrooms make this dish truly special. Paired with a dipping sauce of soy sauce with a touch of vinegar, it’s a perfect snack for when you feel peckish after lunch. It’s also a nutritious and wholesome side dish for any meal, packed with goodness.
Ingredients- 5 Shiitake mushrooms
- 100g Water parsley (minari)
- 1 Onion
- 1/3 Carrot
- 3 Tbsp Pancake mix
- 3 Tbsp Frying mix
- 2 Eggs
- 1.5 Cups water
- 1 Pinch salt
Cooking Instructions
Step 1
First, let’s prepare the vegetables that will bring flavor and texture to our pancake. Trim the stems from 5 shiitake mushrooms; they are delicious used raw for their fragrant aroma. Wash 100g of water parsley (minari) and chop it into 2-3 cm lengths. Peel and finely dice 1 onion. Peel and finely dice 1/3 carrot. Chopping all the vegetables finely will ensure they mix well with the batter and add a pleasant texture to the pancake.
Step 2
Now, let’s make the delicious batter for our vegetable pancake. In a large bowl, combine 3 tablespoons of pancake mix and 3 tablespoons of frying mix for an extra crispy texture. Crack in 2 eggs and pour in 1.5 cups of water. Use a whisk or chopsticks to mix everything together thoroughly, ensuring there are no lumps. The batter should be slightly thinner than pancake batter – this consistency will help the pancake cook evenly and be delightfully tender.
Step 3
Add all the prepared vegetables to the batter. Combine the finely chopped shiitake mushrooms, water parsley, onion, and carrot with the batter. Loading it with plenty of vegetables makes this pancake even healthier and more flavorful.
Step 4
Gently mix the vegetables and batter together using a spatula or spoon. It’s important to ensure the vegetables are evenly distributed throughout the batter and don’t clump together. Add a pinch of salt to lightly season the batter, enhancing the savory notes of the vegetable pancake.
Step 5
Now it’s time to cook! Heat a frying pan over medium heat and add a generous amount of cooking oil. Use a ladle to scoop portions of the batter and pour them onto the hot pan, forming round pancakes. Avoid making them too thick, as this ensures they cook through evenly and achieve a nice crispiness. Once you hear a gentle sizzle and see the edges turning golden brown, it’s time to flip.
Step 6
When one side is golden brown and cooked, carefully flip the pancake using a spatula. Avoid flipping too often, as this can cause the ingredients to break apart. It’s best to flip only once after the first side is nicely browned. Continue to cook until both sides are a beautiful golden brown. Your delicious vegetable pancake is ready! Enjoy it warm with a soy sauce-based dipping sauce.
