Colorful Enoki Mushroom, Spinach, and Egg Pancake
[Easy Recipe] Enoki Mushroom, Spinach, and Egg Pancake
For kids who are picky eaters! I made a delicious pancake using enoki mushrooms, spinach, carrots, and sausages bound together with eggs. It’s perfect as a side dish for children, a meal for those living alone, a great snack with drinks, or even for those on a diet! This versatile dish is a win for everyone.
Main Ingredients- 1 large package of enoki mushrooms (trimmed)
- 4 frankfurter sausages
- 1/2 small carrot
- 7-8 eggs
Seasoning & Others- Pinch of salt
- Ketchup (for garnish)
- Vegetable oil
- Pinch of salt
- Ketchup (for garnish)
- Vegetable oil
Cooking Instructions
Step 1
First, prepare one large package of enoki mushrooms. Trim off the tough, woody base as shown in the picture. Enoki mushrooms don’t need to be washed before use.
Step 2
Cut the 4 frankfurter sausages in half lengthwise, then slice them thinly into strips. (If you’re on a diet or prefer not to use sausages, you can omit this ingredient.)
Step 3
Finely julienne half of a small carrot. The vibrant color of the carrot will make the pancake more appealing.
Step 4
Wash the fresh spinach leaves thoroughly, separating them into individual leaves.
Step 5
Crack 7-8 eggs into a bowl. Add a pinch of salt and whisk well until smooth. This will create a lovely, light egg batter.
Step 6
Prepare the pan for cooking. Lightly coat a paper towel with vegetable oil and spread it evenly across the bottom of the pan. This helps prevent the pancake from sticking and ensures a smooth texture.
Step 7
Before turning on the heat, arrange the enoki mushrooms in a circular pattern on the pan. Try to lay them down without making them too thin. (Don’t worry if you can’t make a perfect shape!)
Step 8
Scatter the spinach, julienned carrots, and sliced sausages evenly over the enoki mushrooms. Once all the ingredients are placed, turn the heat to medium.
Step 9
Drizzle a little vegetable oil around the edges of the pan. This will help prevent the pancake from sticking and contribute to a crispier finish.
Step 10
Slowly pour the prepared egg mixture around the edges of the pan, gradually filling in the center. Ensure the egg covers all the ingredients evenly.
Step 11
Once the edges of the egg mixture start to set, place a plate or a tray larger than the pan over it. Carefully invert the pan to flip the pancake. (Be cautious as it will be hot!) Doing it this way helps maintain the pancake’s shape and prevents it from tearing.
Step 12
Gently slide the flipped pancake back into the pan from the plate or tray. This ensures both sides cook evenly.
Step 13
Cook for about 1 more minute after flipping. Turn off the heat, cover with the plate or tray again, invert the pan, and carefully transfer the finished pancake to a serving dish.
Step 14
Finally, garnish with ketchup drizzled in a zigzag pattern or drawn into a simple shape, like a star (even if it’s a bit wobbly!). Your colorful enoki mushroom and spinach egg pancake is ready!
