Simple Enoki Mushroom Pancake: Dad Can Make It Too! Perfect for Toddlers (19 Months Old)
Easy Enoki Mushroom Pancakes: A Simple Recipe Even Beginners Can Master, Ideal for a 19-Month-Old Toddler
I learned this recipe at a food tasting booth in the supermarket because the smell was so amazing! They shared the method with me. It’s incredibly easy and delicious.
Main Ingredients- 1 bunch Enoki mushrooms
- 2 Eggs
Seasoning- Pinch of salt (omit or use very sparingly for babies)
- Pinch of salt (omit or use very sparingly for babies)
Cooking Instructions
Step 1
First, trim the base of the enoki mushrooms. Then, gently separate the mushrooms into individual strands. This helps the egg mixture coat them evenly and makes them easier to handle when frying. Aim for a fluffy texture, like cotton balls.
Step 2
In a bowl, combine the prepared enoki mushrooms with 2 cracked eggs. Add a tiny pinch of salt. If serving to a baby, it’s best to omit the salt or use an extremely small amount. Lightly mix everything together with chopsticks or a fork, ensuring the mushrooms are well coated with the egg.
Step 3
As you mix, it’s helpful to let the enoki mushroom strands naturally tangle together a bit. This will help the pancakes hold their shape nicely when cooking. Be careful not to overmix, as this can make the mushrooms mushy.
Step 4
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Cooking on low heat allows the moisture from the mushrooms to evaporate, ensuring they cook through to a golden brown without burning. Spoon the mixture into the pan, forming small, flattened pancakes.
Step 5
Once golden brown on both sides, your delicious enoki mushroom pancakes are ready! They are best enjoyed warm. The exterior will be slightly crispy, while the inside remains tender and flavorful. These are a fantastic snack for children and a great accompaniment for drinks.
