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+ servings
enoki mushroom egg pancake

Easy 20-min. Enoki Mushroom Egg Pancake

Christie Lai
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!
5 from 6 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch, Side Dish
Cuisine Chinese, Korean
Servings 2 large pancakes
Calories per serving 254 kcal

Ingredients
 
 

Pancake Batter

Dipping sauce:

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!
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Nutrition
Calories: 254kcal | Carbohydrates: 33g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1662mg | Potassium: 805mg | Fiber: 3g | Sugar: 5g | Vitamin A: 359IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 4mg