Name: Korean Enoki Mushroom Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 20 g small carrot (0.7 ounces), finely diced; 1/8 tsp fine sea salt (or more to taste); 1 pack enoki mushrooms (200 g / 7 ounces), woody stems removed, rinsed and pat dried with kitchen paper; Some cooking oil (I used rice bran oil); 2 Tbsp all purpose flour (or rice flour); A few sprinkles ground black pepper; 1 tsp sesame oil; 2 extra large eggs , beaten; 5 g garlic chives (or green onions) (0.2 ounces), finely chopped; 10 g onion (0.4 ounces), finely diced

Pancakes

What ingredients do I need to make pancakes?

Can I use a different type of milk, like almond milk or soy milk?

Can I substitute the eggs for something else if I'm vegan?

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What can I add to the batter for extra flavor?

Easy enoki mushroom recipe - Korean enoki mushroom pancakes

Eggs

Wheat

Lactose Free

Gluten Free

Vegetarian

Fresh Vegetables

gram

carrot

Seasonings

sea salt

Mushrooms

enokitake mushroom

Oils

milliliter

cooking oil

Flour & Meal

all purpose flour

black pepper

sesame oil

eggs

fresh chives

onion

Trans fatty acids

Vitamin D

Vitamins

Carbohydrates

Cholesterol

Calcium

Minerals

Vitamin A

Water

Calories

Total monounsaturated fatty acids

Riboflavin (B2)

Niacin (B3)

Vitamin C

Folic Acid (B9)

Potassium

Saturated Fat

Iron

Sugar

Dietary Fiber

Protein

Thiamin (B1)

Vitamin B6

Choline

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Zinc

Vitamin E

Copper

Manganese

Selenium

Vitamin K

Pantothenic acid (B5)

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Sodium

Lutein+zeaxanthin

Dietary Folate Equivalents

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Korean Enoki Mushroom Pancakes

Produce

Baking Goods

Dairy

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