Colorful Wood Ear Mushroom and Sausage Pancake
Wood Ear Mushroom and Sausage Pancakes!
Transform wood ear mushrooms, which kids might usually avoid, into a delicious pancake with their favorite sausages! This recipe creates a chewy texture and appealing colors that will make even picky eaters finish their rice bowls. Packed with nutrients and great taste, these pancakes are perfect as a side dish for children or as a snack for adults.
Main Ingredients- 1 handful rehydrated black wood ear mushrooms
- 1 handful rehydrated white wood ear mushrooms
- 2 Tbsp finely minced carrot
- 1/3 portion pink sausage
- 4 fresh eggs
- 1/2 green onion
Batter & Seasoning- 3 Tbsp pancake mix (or all-purpose flour)
- 1 tsp salt
- Pinch of black pepper
- 5-6 Tbsp cooking oil (e.g., sunflower oil)
- 3 Tbsp pancake mix (or all-purpose flour)
- 1 tsp salt
- Pinch of black pepper
- 5-6 Tbsp cooking oil (e.g., sunflower oil)
Cooking Instructions
Step 1
First, rehydrate the black and white wood ear mushrooms in lukewarm water until softened. Squeeze out any excess water thoroughly. Then, finely mince them with a knife. Chopping them small is crucial for a pleasant texture, especially for children.
Step 2
Finely mince the pink sausage to a similar size as the wood ear mushrooms. Mincing them uniformly ensures they cook evenly and the pancakes look appealing.
Step 3
Finely mince the green onion. It’s best to use the green parts for a touch of color and freshness, but you can use the white parts too. Finely chopping it will enhance the aroma and visual appeal.
Step 4
In a large bowl, combine the minced wood ear mushrooms, minced sausage, minced green onion, and 2 tablespoons of minced carrot. In a separate bowl, crack the 4 eggs, add 1 teaspoon of salt and a pinch of pepper, and whisk until smooth and well combined.
Step 5
Add 3 tablespoons of pancake mix (or all-purpose flour) to the bowl with the mushroom and sausage mixture. Pancake mix will yield a crispier texture, while all-purpose flour will result in a softer pancake.
Step 6
Mix everything together thoroughly using a spatula or chopsticks until you have a well-combined batter. Check the consistency; if it seems too stiff, you can add a little more whisked egg. Taste and adjust seasoning with salt if needed. Ensure there are no lumps.
Step 7
Heat a pan over medium-low heat and add about 5-6 tablespoons of cooking oil. Scoop spoonfuls of the batter and drop them onto the hot pan, forming small, flat pancakes. Be careful, as high heat can burn the bottoms quickly. Maintain medium-low heat for even cooking.
Step 8
Once the edges of the pancakes turn golden brown, carefully flip them over with a spatula. Gently press down on each pancake with the spatula after flipping to help them hold their shape and create a firmer texture. Cook until both sides are a beautiful golden brown.
Step 9
If your children are hesitant to eat wood ear mushrooms due to their appearance or texture, try making them into these pancakes by mincing them finely and mixing with their favorite sausage! The fun shapes and delicious taste will capture their attention. They make a wonderful side dish for kids and a delightful accompaniment for your husband’s drinks. Enjoy a healthy and tasty meal!
