Enoki Mushroom Pancakes: A Delicious Snack Kids Love!
Utilize Leftover Vegetables in the Fridge! Enoki Mushroom Pancakes – Perfect as a Side Dish or Snack
Try making delicious Enoki Mushroom Pancakes using those leftover vegetables in your fridge! The chewy enoki mushrooms, crunchy bell peppers, and soft eggs combine to create the perfect dish, ideal not only as a snack for children but also as a satisfying side dish for your meals. Let me guide you through this simple yet special Enoki Mushroom Pancake recipe in detail!
Main Ingredients
- 1 pack fresh enoki mushrooms (trim the roots and separate into strands)
- 2 fresh eggs (remove the chalaza and lightly beat)
- 1/5 bell pepper (seeds removed and finely diced)
Flavoring Ingredients
- 0.3 Tbsp minced garlic (for aromatic flavor)
- 3 pinches of salt (adjust to taste)
- 1 pinch of black pepper (to enhance aroma)
- 0.3 Tbsp minced garlic (for aromatic flavor)
- 3 pinches of salt (adjust to taste)
- 1 pinch of black pepper (to enhance aroma)
Cooking Instructions
Step 1
First, wash the enoki mushrooms and trim off the root ends. Then, gently separate them into individual strands by hand. This helps the seasoning distribute evenly and improves the texture. Cut the separated mushrooms into bite-sized pieces. Finely dice the colorful bell pepper after removing the seeds. Lastly, crack the eggs into a bowl, remove the chalaza (the white stringy bits), and lightly beat them with a fork or whisk until smooth.
Step 2
In a large bowl, combine the prepared enoki mushrooms and finely diced bell pepper. Add the 2 lightly beaten eggs and 0.3 Tbsp of minced garlic for a fragrant touch.
Step 3
Before mixing everything together, season with 3 pinches of salt and 1 pinch of black pepper. A light seasoning enhances the natural sweetness of the mushrooms and vegetables, making them even more delicious. Gently mix all the ingredients until well combined.
Step 4
Heat a non-stick frying pan over medium-low heat and add a generous amount of cooking oil. Ladle spoonfuls of the batter onto the pan, forming small, round pancakes. It’s important not to cook over high heat, as the outside can burn easily. Cook slowly over gentle heat until the bottom is golden brown. Then, flip and cook the other side until evenly golden. They are ready once both sides have a beautiful brown color.
Step 5
These freshly made enoki mushroom pancakes have a wonderfully chewy yet tender texture. The addition of colorful bell peppers provides a delightful crunch and a hint of sweetness, making them a big hit with children.
Step 6
Coated in a soft egg batter and pan-fried to golden perfection, these enoki mushroom pancakes are perfectly sized for easy, bite-sized enjoyment. They taste best when served warm right off the pan.
Step 7
Those enoki mushrooms that were difficult to use are now transformed into this delicious dish! Enjoy these Enoki Mushroom Pancakes with your whole family. Have a wonderful and tasty day! 🙂
