Mixed Oyster Mushroom and Egg Pancake
[Simple & Healthy Pancake] No Flour Needed! Make a Chewy Pancake with Mixed Oyster Mushrooms
Introducing a healthy and delicious pancake recipe made with only eggs and fresh mixed oyster mushrooms (white, original, and Gonji No. 7), without any flour. The chewy texture of the mushrooms and their subtle aroma blend wonderfully with the soft eggs, creating a delightful flavor. This visually appealing and tasty special pancake is something I want to share with all of you! Enjoy a rich flavor with simple ingredients.
Main Ingredients for Mixed Oyster Mushroom and Egg Pancake- 200g mixed oyster mushrooms (e.g., white, original, Gonji No. 7)
- A little bit of green onion (optional, adds color)
- 5 fresh eggs
- 1 Cheongyang red chili pepper (for spiciness and color)
- 1 Cheongyang green chili pepper (for fragrant spiciness)
- 1/5 tsp fine salt
- A little grapeseed oil or cooking oil (for greasing the pan)
Cooking Instructions
Step 1
First, gently pull apart the fresh mixed oyster mushrooms into individual strands, suitable for eating. If you have green onions, prepare them; if not, it’s okay to omit them. The green onions will add a touch of green color, so slice them to a similar length as the oyster mushrooms. Finely mince the chili peppers to prepare them.
Step 2
Crack 5 fresh eggs into a clean bowl. To reduce any eggy smell and achieve a smoother texture, use a chopstick or fork to remove the chalazae (the stringy white parts) around the yolks. Now, add 1/5 tsp of fine salt and the finely minced Cheongyang peppers to the eggs.
Step 3
Using a chopstick or a whisk, beat the eggs thoroughly until the whites and yolks are well combined. Whisking them slightly to incorporate some air will make the pancake fluffier.
Step 4
Now it’s time to cook the pancake. Heat a non-stick frying pan over medium heat and add a generous amount of grapeseed oil or cooking oil, coating the entire surface thinly. Once the pan is sufficiently hot, the ingredients won’t stick and will cook beautifully.
Step 5
When the pan is hot, arrange the prepared oyster mushrooms evenly in a single layer, creating your desired shape. Spreading them out without overlapping makes them easier to cook and looks more appealing. If you’re using green onions, scatter a few strands over the mushrooms.
Step 6
Pour a moderate amount of the beaten egg mixture over the oyster mushrooms and green onions, ensuring the mushrooms are mostly covered by the egg. Now, reduce the heat to low and let it cook gently. Once one side is golden brown and cooked through, carefully flip the pancake and cook the other side until golden brown as well. Be mindful of the heat to prevent burning.
Step 7
And there you have it – a delicious mixed oyster mushroom and egg pancake, packed with chewy texture and mushroom aroma! It tastes best when served warm.
Step 8
Eggs are truly a ‘complete food,’ rich in essential nutrients like protein, calcium, iron, and vitamins, offering numerous health benefits. When preparing egg dishes, incorporating fresh vegetables like oyster mushrooms allows for a more diverse and nutritious culinary experience.
Step 9
Mushrooms are also packed with beneficial nutrients and health-promoting properties. Oyster mushrooms, in particular, are loved for their unique chewy texture and delicate aroma. These mushrooms, combined with nutrient-rich eggs, create a wonderful synergy of taste and health.
Step 10
It’s incredibly satisfying to be able to make such a delicious pancake using healthy eggs and fragrant oyster mushrooms, all without flour. It serves as a perfect, nutritious meal or a hearty snack.
Step 11
The chewy texture and aromatic fragrance of the oyster mushrooms blended perfectly with the soft eggs, creating a delightful sensation in every bite. The addition of Cheongyang chili peppers provided a pleasant kick, making it refreshing and not at all greasy. This recipe truly achieves both great taste and health benefits, and I highly recommend it to all of you! Enjoy your delicious creation 🙂
