Crispy Enoki Pancakes That Bring Joy to Your Brunch Spread

Crispy vegan enoki pancakes are a delightful brunch treat that combine flavor and texture for a joyful meal experience.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 pancakes

Course: Breakfast

Cuisine: Vegan

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup Potato Starch or tapioca starch for texture
1 cup Water to adjust batter consistency
2 tablespoons Cooking Oil neutral oil like sunflower
2 tablespoons Soy Sauce low-sodium for lighter taste
1 teaspoon Ground Ginger optional
1 teaspoon Black Pepper to taste
1 tablespoon Thinly Sliced Red Chilies can be omitted
2 tablespoons Spring Onions finely chopped; can use chives

For the Enoki Mushrooms

200 grams Enoki Mushrooms trimmed and separated

For Serving

1 tablespoon Toasted Sesame Seeds for garnish
as needed Soy Sauce or Vegan Mayo for drizzling or dipping

Equipment

Mixing bowl
Non-stick frying pan

Method

Step-by-Step Instructions for ENOKI PANCAKES

Prepare the Batter: Whisk together potato starch, water, cooking oil, and soy sauce until smooth. Stir in ginger, black pepper, chilies, and spring onions.
Prepare the Mushrooms: Trim bottoms of enoki mushrooms and separate into clusters, arranging them in a lattice shape.
Heat the Pan: Heat oil in a non-stick pan over medium heat until shimmering.
Dip and Cook: Coat the enoki lattice in batter and gently place in the hot pan. Fry for 4-5 minutes until golden brown.
Flip and Finish Cooking: Flip the pancake to cook the other side for another 4 minutes until crispy.
Serve and Enjoy: Transfer pancakes to a plate, garnish with sesame seeds, and drizzle with soy sauce or vegan mayo.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 300mgPotassium: 120mgFiber: 1gVitamin C: 2mgIron: 5mg

Notes

For best results, serve fresh and maintain medium heat during frying.

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