Crispy and Healthy Mushroom Pancake Recipe
Mushroom Pancake with Added Potato Strips for Softness and Crispiness
Discover how to make delicious mushroom pancakes that are crispier and healthier by reducing the amount of flour and adding plenty of shredded potato. The chewy mushrooms and mild flavor of the potatoes create a special pancake loved by everyone, young and old. It’s also a perfect snack with makgeolli or beer!
Main Ingredients- 5 Shiitake mushrooms
- 100g Oyster mushrooms
- 1 Medium potato
Cooking Instructions
Step 1
First, peel the potato thoroughly. Then, thinly julienne the potato. Trim the tough ends of the shiitake and oyster mushrooms, clean them, and finely mince them. Aim for a texture that’s not too fine, so you can still feel the mushrooms when you bite into the pancake.
Step 2
In a bowl, combine the julienned potato, minced mushrooms, 4 tablespoons of pancake mix, 4 tablespoons of water, and 1/2 teaspoon of salt. Mix everything well to form the batter, ensuring all ingredients are evenly distributed.
Step 3
The mushrooms will naturally release moisture, helping the ingredients bind together. If you desire a richer, nuttier flavor, add 2 tablespoons of perilla seed powder at this stage and mix it in. This will make the pancakes even more delicious.
Step 4
Heat a pan over medium heat and add a generous amount of cooking oil. Ladle about one spoonful of the batter per pancake, spreading it slightly to form a round, flat shape. Cook for about 2-3 minutes until the bottom is golden brown, then flip and cook the other side until golden and crispy. The starch from the julienned potatoes will help the batter bind together easily, making it simple to cook. Fry until golden brown and crispy on both sides for a perfect mushroom pancake!
