Enoki Mushroom Egg Pancake. A chewy, savoury pancake made with enoki mushrooms and eggs with a dipping sauce. This easy pancake recipe is ready in 20 minutes!
Jump to:
What is an Enoki Mushroom Egg Pancake?
This easy enoki mushroom pancake recipe is something I make anytime I have enoki mushrooms in the fridge. I love enjoying this as a side dish, appetizer or snack because it's made with simple ingredients. It also only takes 20 minutes to make.
The crunchy pops from the enoki mushrooms from the chewy pancake are so delicious and satisfying! You can also make these into smaller pancakes or two large pancakes cut into square pieces.
This recipe was inspired by my love for savory pancakes in Korean cuisine. If you're familiar with Korean cooking, they have a variety of savory pancakes like Buchujeon (Korean Garlic Chive Pancake), Kimchi Pancake, or Korean Seafood Pancake. After making these kind of pancakes so often, I had to make a mushroom version.
Ingredients
Please scroll down to below recipe card for exact measurements.
- Enoki mushrooms: make sure these are fresh and to rinse them with cold water to remove any odor. Be sure to also pat them dry to remove excess moisture. Unfortunately no substitutes for this mushroom.
- Large eggs
- All-purpose flour: if you're gluten-free you can substitute with a gluten-free baking flour of your choice.
- Salt
- Green Onions
- Black pepper
- Neutral oil: like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.
Dipping Sauce
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Chinese Black Vinegar: aka Chinkiang Vinegar is the brand that I use. It comes in a black bottle with a yellow label. This gives our savory sauce some tanginess. Do not skip!
- Sesame oil: for that nutty flavor!
- Sesame seeds: optional garnish
Expert Tips
- Rinse the mushrooms as enoki mushrooms always have an odor.
- Don't skimp on the oil! For a crispy pancake, enough oil is needed.
- Cover the pancake to help cook the mushrooms faster.
- Use a large spatula to help you flip.
How to make Enoki Mushroom Egg Pancake
Trim Mushroom Ends
Trim the ends of the mushrooms off, about 1.5 inches where you see the dirt.
Slice into 1-inch pieces
Slice mushrooms into 1 inch long pieces.
Rinse & Dry Mushrooms
Give them thorough rinse in cold water to remove any odor or dirt and shake out any excess water. Pat dry with clean paper towels.
Combine Mushroom Pancake Batter
In a large bowl, combine chopped enoki mushrooms, eggs, all-purpose flour, green onions, salt, and black pepper. Mix until well combined and sticky.
Fry Pancake Batter
In a large pan over medium heat, add 2 tablespoon of oil. Add half of your batter into the pan and spread it evenly into a circle with a spatula.
Cover Pancake
Cover with a lid to help cook the mushrooms for about 4-5 minutes until the bottom is golden brown.
Flip Over
Flip pancake over with a large spatula or slide it onto a plate and then flip the pancake into the pan. Pour remaining oil around the edges of the pancake. Fry on the other side until the bottom is golden brown, about 4-5 minutes.
Make Dipping Sauce
In a small bowl, combine dipping sauce ingredients.
Slice Pancake & Enjoy
Slice the pancake with a pizza cutting or clean scissors or transfer to a cutting board and slice with a knife. Enjoy with dipping sauce!
Storage & Reheating
Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Other recipes you may like!
📖 Recipe
Easy 20-min. Enoki Mushroom Egg Pancake
Ingredients
- ¼ cup vegetable oil or any neutral oil
Pancake Batter
- 14 oz enoki mushrooms
- 2 large eggs
- ½ cup all-purpose flour
- ½ teaspoon salt
- 2 green onion finely chopped
- ¼ teaspoon black pepper
Dipping sauce:
- 2 tablespoon regular soy sauce
- 2 tablespoon Chinese black vinegar aka Chinkiang vinegar
- 1 teaspoon sesame oil
- ¼ tsp Sesame seeds optional garnish
Instructions
- Trim the ends of the mushrooms off, about 1.5 inches where you see the dirt. Slice mushrooms into 1 inch long pieces. Give them thorough rinse in cold water to remove any odor or dirt and shake out any excess water. Pat dry with clean paper towels.
- In a large bowl, combine chopped enoki mushrooms, eggs, all-purpose flour, green onions, salt, and black pepper. Mix until well combined and sticky.
- In a large pan over medium heat, add 2 tablespoon of oil. Add half of the pancake batter into the pan and spread it evenly into a circle with a spatula.
- Cover with a lid to help cook the mushrooms for about 4-5 minutes until the bottom is golden brown.
- Flip pancake over with a large spatula or slide it onto a plate and then flip the pancake into the pan. Pour remaining oil around the edges of the pancake. Fry on the other side until the bottom is golden brown, about 4-5 minutes.
- In a small bowl, combine dipping sauce ingredients.
- Slice the pancake with a pizza cutting or clean scissors or transfer to a cutting board and slice with a knife. Enjoy with dipping sauce!
Never Ending Journeys
Mmmm, I would love to try this enoki mushroom pancake! Looks so flavorful and like the ultimate breakfast!
Rosemary
OMG This sounds sooo delicious! I have been craving mushrooms constantly! They are so good and good for you
Heidi | The Frugal Girls
Making this with just 5 ingredients really makes this so much easier to make on a busy day... and your dipping sauce compliments this dish so perfectly!
Sherri
I love mushrooms but have to say I have never had the enoki variety. I will have to try them! Your pancake looks amazing and the sauce sounds so flavorful. This would be a perfect lunch to change things up!