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Prep the vegetables: Wash spinach, mushrooms, and carrots thoroughly. Add a pinch of baking soda while washing to help remove impurities, then rinse well.
Blanch the vegetables: Bring a pot of water to boil. Lightly salt the water and blanch spinach for 30 seconds, then immediately transfer to cold water. Squeeze out excess water and chop finely. Repeat the same with enoki mushrooms and julienned carrots, blanching briefly.
Prepare the egg mixture: In a bowl, beat the eggs with ½ teaspoon salt and ¼ teaspoon black pepper.
Combine: Add the chopped spinach, enoki mushrooms, and carrots to the egg mixture. Mix until evenly combined.
Cook the pancakes: Heat a thin layer of oil in a non-stick pan over medium heat. Spoon the mixture into the pan in small rounds. Cook for 2–3 minutes per side, until golden brown and fully cooked.
Repeat until all the mixture is used. Drain excess oil on a paper towel if needed.
Serving and storage tips:
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