Nutritious and Chewy Grifola Frondosa Pancakes
How to Make Delicious and Healthy Grifola Frondosa Pancakes
Hello! A strong body is built on nutritious food. Grifola Frondosa, also known as Maitake mushroom, has a long history of use as both a medicinal herb and a food ingredient, even documented in the historical records of the Joseon Dynasty. Uniquely among mushrooms, it’s rich in Vitamin D even without sun-drying. Scientific reports confirm its benefits, including boosting immunity, anti-cancer properties, cholesterol reduction, and blood pressure regulation. The beta-glucan found in Grifola Frondosa is often called a ‘dream ingredient’ for its potent immune-strengthening qualities. Today, we’ll be making delicious pancakes using this valuable and healthy mushroom. The chewy texture combined with a variety of colorful vegetables will make a delightful treat for the whole family!
Essential Ingredients- 3 clusters Grifola Frondosa (Maitake) mushrooms
- 1 handful finely chopped yellow bell pepper
- 1 handful finely chopped red bell pepper
- 1 handful finely chopped onion
- 5 perilla leaves (Kkaennip)
- 1 cup pancake mix (approx. 100g)
- 2/3 cup water (approx. 130ml)
- 1 egg
- Pinch of salt
- Generous amount of cooking oil
Cooking Instructions
Step 1
Lightly rinse the Grifola Frondosa mushrooms under running water. Then, blanch them in boiling water for about 30 seconds to 1 minute. This step helps remove any impurities and enhances the chewy texture of the mushrooms.
Step 2
Immediately after blanching, rinse the mushrooms in cold water a couple of times to cool them down completely. Squeeze out as much moisture as possible with your hands. Then, finely chop them into bite-sized pieces. Avoid chopping them too finely; a little texture is desirable.
Step 3
Wash the yellow and red bell peppers, remove the seeds, and finely chop them to a similar size as the mushrooms. Wash the perilla leaves, roll them up, and finely slice them into thin strips.
Step 4
In a large bowl, combine the prepared Grifola Frondosa mushrooms, bell peppers, onion, and perilla leaves. The mix of colorful ingredients will make the pancakes visually appealing.
Step 5
In a separate bowl, whisk together 1 cup of pancake mix, 2/3 cup of water, and 1 egg until smooth. The batter should be slightly thin, easily pourable from a spoon, but not too watery. This consistency will prevent the vegetables from becoming mushy when mixed.
Step 6
Pour the prepared batter over the vegetables in the large bowl. Add a pinch of salt to season the mixture. Gently mix everything together with your hands or a spatula, being careful not to mash the vegetables. Keeping the vegetables intact will preserve their crispness.
Step 7
Heat a pan over medium heat and add a generous amount of cooking oil. Ladle spoonfuls of the batter onto the hot pan, forming round, flat pancakes. Keep an eye on the heat; too high a temperature can cause them to burn quickly.
Step 8
As the pancakes cook, add a little more cooking oil to the pan if needed. This will ensure they cook evenly and turn a beautiful golden brown without sticking or burning.
Step 9
Avoid flipping the pancakes too frequently, as they can break apart. Once one side is golden brown and the edges look slightly set, flip it gently. Cook the other side until equally golden and crisp. This technique ensures a perfectly crispy exterior and a tender interior for your delicious Grifola Frondosa pancakes.
