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Mushroom Pancake

I had some left over Korean pancake flour after making corn pancake. My son wanted to try out the savory pancake with mushroom. Normally for weekend brunch. I thought it won’t be bad idea. So I had fresh mushroom in the fridge. I served with normal tomato / chilli sauce.. They enjoyed it..They told me that mushroom with all purpose (maida) tasted great. They loved it.
Ingredients
Musrhoom (Button) – 2 cup sliced thinly
Korean Pancake – 1 cup (See notes for making korean pancake mix)
Spring onion – chopped into 1/2 inch (1 cup)
Oil / butter(bread) – as required



Method:
Mix all the ingredients in a blow. Make a dough (slightly more watery than normal pancake) by adding water

Heat the flat thawa / pan. When it is hot take laddle full of dough and spread it thinly around. Drizzle oil/butter around it. When it is cooked turn to other side and let it cook.

Once done serve it hot with your favourite sauce


Notes:
If you don’t have Korean pancake flour make the mix yourself

2 cups of white flour / All purpose flour
1 teaspoon of Garlic powder
1 teaspoon of onion powder
1 cup of Rice flour
3/4 baking powder teaspoon
Salt to taste
Mix all the above ingredients together

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16 Replies to “Mushroom Pancake”

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