Name: Easy Enoki Mushroom Egg Pancake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 400 grams enoki mushrooms (with ends cut off, washed and sliced into 1 inch pieces); 2 eggs; 1/2 cup all-purpose flour; 1/2 tsp salt; 2 stalks green onion (finely chopped); 1/4 tsp black pepper; vegetable oil; 2 tbsp regular soy sauce; 2 tbsp Chinese black vinegar (or Chinkiang vinegar); 1 tsp sesame oil; Sesame seeds (for garnish)

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Enoki Mushroom Egg Pancake. A savoury, chewy, easy to make pancake made with enoki mushrooms and eggs. Ready in less than 30 minutes and great as a side dish for any meal! Made with 5 ingredients if you don't count salt & pepper.

This enoki mushroom pancake recipe is something I make anytime I have enoki mushrooms in the fridge. I love this dish because it's made with ingredients that you would have most of the time, such as eggs, flour, green onions, oil, black pepper and salt.

You can make them into mini sized pancakes or two large pancakes that you can cut into squares for ease of eating. I like making the bigger version because there's less action involved. Yes that's how lazy I can be sometimes.

This enoki egg pancake is a great side dish for an Asian breakfast, lunch or dinner and apparently Korea has their own version of this too!

I also share other savoury pancake recipes below so don't forget to check them out!

Other recipes you may like!

GREEN ONION CHIVE PANCAKE
GAMJAJEON (KOREAN POTATO PANCAKES)
KOREAN SHRIMP LEEK PANCAKE
BROCCOLI POTATO LATKES
CHIVE POTATO LATKE

For this recipe

You will need the following ingredients for my enoki mushroom egg pancake:

400 grams enoki mushrooms, with ends cut off, washed and sliced into 1 inch pieces
2 eggs
½ cup flour
½ teaspoon salt
2 stalks green onion, finely chopped
¼ teaspoon black pepper
Cooking oil

Dipping sauce:

2 tablespoon soy sauce
2 tablespoon ChinKiang Vinegar
1 teaspoon sesame oil
Sesame seeds for garnish

How to make enoki mushroom pancakes

Cut the rooted ends of your mushrooms off (about 1.5 inches). Slice them into 1 inch long pieces. Give it a thorough rinse in cold water and let the excess water strain.

In a large mixing bowl, mix together enoki mushrooms, eggs, flour, chopped green onions, salt, and black pepper. Mix until well combined and sticky.

In a non-stick pan over medium heat, add 2 tablespoon of oil. Add half of your batter into the pan and spread it evenly into a circle. Cover with a lid. Fry on each side until golden brown, about 4-5 minutes. Keep monitoring.

To flip the pancake, slide the pancake onto a plate then flip the pancake back into the pan with the plate. Fry on the other side for 4-5 minutes until golden brown covered.

fry Enoki Mushroom Egg Pancake until golden brown

Slice and enjoy with dipping sauce!

dipping sauce for Enoki Mushroom Egg Pancake

Give it a try!

Well I hope you give my Enoki Mushroom Egg Pancake recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed this recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

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Take care,
Christie

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Easy Enoki Mushroom Egg Pancake

christieathome

5 from 5 votes

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course dinner, lunch, Side Dish

Cuisine Chinese, korean

Servings large pancakes

Calories per serving 254 kcal

Ingredients

400 grams enoki mushrooms with ends cut off, washed and sliced into 1 inch pieces
2 eggs
½ cup all-purpose flour
½ teaspoon salt
2 stalks green onion finely chopped
¼ teaspoon black pepper
vegetable oil

Dipping sauce (mix and serve):

2 tablespoon regular soy sauce
2 tablespoon Chinese black vinegar or Chinkiang vinegar
1 teaspoon sesame oil
Sesame seeds for garnish

Instructions

Cut the rooted ends of your mushrooms off (about 1.5 inches).
Slice them into 1 inch long pieces. Give it a thorough rinse in cold water and let the excess water strain.
In a large mixing bowl, mix together enoki mushrooms, eggs, flour, chopped green onions, salt, and black pepper.
Mix until well combined and sticky.
In a non-stick pan over medium heat, add 2 tablespoon of oil. Add half of your batter into the pan and spread it evenly into a circle. Cover with a lid. Fry on each side until golden brown, about 4-5 minutes. Keep monitoring.
To flip the pancake, slide the pancake onto a plate then flip the pancake back into the pan with the plate. Fry on the other side for 4-5 minutes until golden brown covered.
Slice and enjoy with dipping sauce!

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

Suggested Equipment & Products

Large Non-Stick Pan

Measuring Set

Thin Bladed Spatula

Cutting Board

Santoku Knife

Nutrition