RECIPE: ENOKI BACON PANCAKES

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.

Enoki Bacon Pancakes

Prep time: 5 min

Cook time: 10 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
  1. Heat a pan on medium heat and fry bacon strips for 2 - 3 minutes until they are very crispy. 

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

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

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

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

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

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

  8. Heating a pan on medium-heat.

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

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

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

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Tingly Sichuan Salt

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