Introduction
Spinach, Enoki mushrooms, and carrots come together in this delicious and nutritious egg pancake recipe. Combining the earthy flavors of mushrooms with the freshness of spinach and the sweetness of carrots, these pancakes make for an ideal breakfast, snack, or even a light meal. The added protein from eggs ties everything together, making it a perfect blend of flavors and textures. These pancakes are not only quick and easy to prepare but are also packed with vitamins, minerals, and fiber.
Ingredients
2 large eggs
1 cup fresh spinach, finely chopped
1/2 cup Enoki mushrooms, trimmed and chopped
1/2 medium carrot, julienned or grated
1 tablespoon soy sauce (optional)
1 tablespoon sesame oil
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 cup all-purpose flour (or gluten-free flour for variation)
1/4 teaspoon baking powder
1 tablespoon vegetable oil (for frying)
Directions
Prepare the Vegetables: In a large mixing bowl, combine the finely chopped spinach, Enoki mushrooms, and grated carrot. Stir to evenly distribute the vegetables.
Make the Batter: Crack the eggs into the bowl with the vegetables. Add the soy sauce, sesame oil, salt, and pepper. Mix well. Gradually add the flour and baking powder, stirring until everything is well incorporated and a thick batter forms.
Fry the Pancakes: Heat a non-stick frying pan over medium heat and add a tablespoon of vegetable oil. Once the oil is hot, pour spoonfuls of the batter into the pan, spreading it slightly into a round pancake shape. Cook each pancake for about 2-3 minutes per side, or until golden brown and cooked through.
Serve: Once cooked, remove the pancakes from the pan and place them on a paper towel to absorb excess oil. Repeat with the remaining batter.
Serving and Storage Tips
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