Crispy Oyster Mushroom Pancakes
Crispy Oyster Mushroom Pancakes Recipe
I’m not sure if Findus still make crispy pancakes, I remember when they came out and I wasn’t a fan then. They were one of those things that sounded like they should be fantastic but for me they were just a disappointment. Move forward 40 years and finally I found a crispy pancake that works.
Ingredients
(serves four)
For the Pancake Batter:
250 all-purpose flour
1 egg
150ml cup water (adjust as needed)
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Filling:
400g oyster mushrooms, cleaned and sliced
1 tablespoon oil (for sautéing)
2 cloves garlic, crushed
150g Spring onions chopped
Salt and pepper, to taste
1 tablespoon soy sauce
For Frying:
Oil for frying
Method
Prepare the Mushroom Filling:
Pre-heat the oven to 200°C.
In a frying pan, heat 1 tablespoon of oil over medium heat. Add the sliced oyster mushrooms and sauté for about 5-7 minutes, until they are golden brown and tender. Add crushed garlic and cook for another minute. Season with pepper, and soy sauce. Remove from heat and let cool slightly.
Make the Pancake Batter:
In a mixing bowl, combine the flour, water, egg, baking powder, salt, pepper. Whisk until you have a smooth batter. You can adjust with water quantity for your desired consistency.
Fry the Pancakes:
In a non-stick frying pan pour in a ladleful of the batter, spreading it out to form a pancake. Spoon some mushroom filling onto one half of the pancake. Cook for about 3-4 minutes on one side, until golden brown, then carefully flip the empty half over the filling and press down to seal around the edge. Repeat with the remaining batter.
Bake the pancakes:
Place the filled pancakes onto an oven tray and bake in the oven for 10-15 minutes to crisp up.
Serve:
Serve hot with your favorite dipping sauce, such as sweet chili sauce or tommy ketch.
Hope You Enjoy!
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