Mushroom and Pepper Pancakes
Spicy and Aromatic Mushroom and Pepper Pancakes! Problem Solved for Today’s Side Dish!
These delightful mushroom and pepper pancakes are perfectly bite-sized, easy to pop into your mouth! The crisp peppers cut through any richness, ensuring a wonderfully balanced flavor. They are savory, satisfying, and surprisingly easy to make. Experience a delightful culinary treat with this recipe from ‘Every Recipe in the World,’ Man-Gye Recipe!
Ingredients- 1 Cheongyang pepper (for a spicy kick)
- 3 Green peppers (for a milder spice and crisp texture)
- 100g Shiitake mushrooms or King Oyster mushrooms (for fragrant aroma and chewy texture)
- 2 Eggs (for richness and a tender batter)
- 1/2 paper cup (approx. 50ml) Pancake mix (for a crispy coating)
- Pinch of salt (to enhance flavors)
- Pinch of black pepper (for added aroma)
- Cooking oil (generously)
Cooking Instructions
Step 1
First, prepare the peppers. Remove the stems and seeds from the Cheongyang pepper and green peppers, then finely chop them. The Cheongyang pepper will add a spicier flavor, while the green peppers contribute a milder heat and pleasant crunch. For the mushrooms, trim the tough ends and wash them thoroughly. Then, thinly slice them into fine shreds. Slicing them thinly ensures they cook evenly and quickly.
Step 2
In a large bowl, combine the chopped peppers and shredded mushrooms. Add the 2 eggs and pour in the 1/2 paper cup of pancake mix. Season with a pinch of salt and a pinch of black pepper. Mix everything together thoroughly until you have a well-combined batter. If the batter seems too thin, you can add a little more pancake mix. If it’s too thick, add a splash of water to reach a good consistency. The batter should be thick enough to hold the ingredients together without being runny.
Step 3
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, scoop about a tablespoon of the batter and gently spread it into a small, round pancake shape in the pan. Avoid overcrowding the pan; leave some space between each pancake. Cook over medium heat until the edges turn golden brown and the bottom is crispy. Then, carefully flip each pancake and cook the other side until golden brown and cooked through. Ensure there’s enough oil to prevent sticking and burning. These delicious mushroom and pepper pancakes are ready to be enjoyed!
