Easy King Oyster Mushroom Pancakes
No-Dipping-Sauce-Needed King Oyster Mushroom Pancakes – Simple Recipe
These simple yet delicious king oyster mushroom pancakes were gobbled up in no time! They’re savory, chewy, and incredibly easy to make.
Ingredients- 2 King Oyster Mushrooms
- 2 Eggs
Seasoning (Optional)- 1 pinch Sea Salt
- 1/3 Tbsp Anchovy Sauce
- 1 pinch Sea Salt
- 1/3 Tbsp Anchovy Sauce
Cooking Instructions
Step 1
Let’s begin making the king oyster mushroom pancakes.
Step 2
In a bowl, crack 2 eggs and add 1/3 Tbsp of anchovy sauce. Whisk vigorously with a whisk or fork until the egg whites and yolks are well combined. You can substitute the anchovy sauce with 1/3 Tbsp of soy sauce. (Tip: Whisking the eggs thoroughly helps them mix well with the mushrooms and results in a softer pancake.)
Step 3
Wash the king oyster mushrooms, pat them dry, and then thinly julienne them into strips about 0.3-0.5 cm thick. Be careful not to slice them too thickly, as they will take longer to cook. (Tip: Slicing them to maintain their shape makes them look more appealing.)
Step 4
Sprinkle a pinch of sea salt over the julienned mushrooms. Lightly salting the mushrooms will help draw out some moisture, enhancing their chewy texture. (Tip: You can adjust the saltiness later after mixing with the egg mixture.)
Step 5
Let the mushrooms sit for a moment to absorb the salt. Then, pour in the prepared egg mixture and gently stir with a spatula or spoon until everything is well combined. Ensure the mushrooms are fully coated in the egg batter. (Tip: Mix gently to avoid mashing the mushrooms.)
Step 6
Heat 1-2 Tbsp of olive oil or cooking oil in a non-stick pan over medium-low heat. Use a ladle or spoon to scoop portions of the batter and drop them into the pan, forming round pancakes. Leave some space between them to prevent sticking.
Step 7
Initially, cook over medium-high heat, then reduce to medium heat once the pancakes start to set. Once the bottom is golden brown, carefully flip them with a spatula. Gently press down on the top side to ensure even cooking. (Tip: Avoid flipping too often to prevent them from breaking. Let one side cook sufficiently before flipping.)
Step 8
If you prefer a large, wide pancake, spread the batter thinly and evenly across the pan. Once the edges turn golden brown and the center starts to cook, gently lift an edge to check for doneness. Carefully flip the entire pancake. (Tip: Managing the heat is crucial when making a large pancake. Maintain medium-low heat to prevent burning.)
Step 9
If there’s excess oil in the pan after cooking, wipe it clean with a paper towel before adding the next batch of batter. This will help you achieve beautifully colored, delicious pancakes. Repeat this process until all the batter is used.
Step 10
For large pancakes, it’s best to let them cool slightly before slicing. This prevents them from falling apart and ensures a neat presentation. Slice into your desired pieces and enjoy!
