Enoki Bacon Pancakes

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The savory breakfast, snack, or side dish you've been waiting for. Crispy on the outside, chewy on the inside, and packed with flavor. Crafted by Cheska Mae Perez (@nomswithmae), featuring Tingly Sichuan Salt.

Cook time: 10 min Prep time: 5 min Serving size: 4 - 6 medium-sized pancakes
Ingredients
  • 1 bunch enoki mushrooms

  • 1 small onion, minced

  • 1 small bunch of chives, minced

  • 2 strips of bacon

  • 2 tsp of Fly By Jing x Jacobsen Salt Co. Tingly Sichuan Salt

  • 2 eggs

  • 1 tsp garlic powder

  • 1 tbsp oil (any neutral oil)

  • 2 tbsp flour

  • Green onions (optional)

Instructions

Heat a pan on medium heat and fry bacon strips for 2 - 3 minutes until they are very crispy.

Remove bacon strips from heat and place onto paper towels to let the oil drain.

After 2 - 3 minutes when bacon has cooled, chop cooked bacon into dust.

In a bowl, add bacon, minced onion, minced chives, eggs, and Tingly Sichuan salt. Mix well together, this will be the pancake batter.

Chop off 2 inches from the stem of the enoki mushroom and separate.

In a separate bowl, add enoki mushroom and oil. Mix well.

Add flour and garlic powder to the enoki mushroom bowl and mix until covered well.

Heating a pan on medium-heat.

Once heated, separate the enoki mushroom into 4 - 6 bunches and individually mix the bunch thoroughly into the pancake batter.

Cook individual enoki bunches mixed into the batter on the pan for 1 - 2 minutes depending on how crispy you prefer.

Remove from heat and serve. Garnish with green onions, and enjoy!