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

  • 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)

  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!


Tingly Sichuan Salt

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Tingly Sichuan Salt

awaken your tastebuds