Savory Mushroom Pancakes with Miso Glaze and Scallion Crunch

Ingredients

• •1 cup all-purpose flour
• •1 teaspoon baking powder
• •1/2 teaspoon salt
• •1 large egg
• •3/4 cup whole milk
• •1 cup finely chopped mushrooms (shiitake or cremini recommended)
• •2 tablespoons unsalted butter, melted
• •2 scallions, thinly sliced
• •2 tablespoons white miso paste
• •2 tablespoons soy sauce
• •1 tablespoon honey
• •1 teaspoon sesame oil
• •1 tablespoon rice vinegar
• •1/4 cup fried shallots or crispy onions for garnish
• •1 teaspoon toasted sesame seeds for garnish

Instructions

1. 1

   In a large mixing bowl, whisk together the flour, baking powder, and salt.

2. 2

   In a separate bowl, beat the egg and mix it with the milk and melted butter.

3. 3

   Gradually combine the wet ingredients with the dry ingredients, stirring until just combined. Avoid overmixing.

4. 4

   Fold in the finely chopped mushrooms and half of the sliced scallions into the batter.

5. 5

   Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

6. 6

   Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form and the edges set. Flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.

7. 7

   To make the miso glaze, whisk together the miso paste, soy sauce, honey, sesame oil, and rice vinegar in a small bowl until smooth.

8. 8

   For the scallion crunch, heat a small amount of sesame oil in a skillet over medium heat. Add the remaining sliced scallions and cook, stirring often, until crispy and golden brown. Remove and set aside on a paper towel to drain.

9. 9

   To serve, stack the pancakes on a plate and drizzle with the miso glaze. Top with crispy scallions, fried shallots or crispy onions, and a sprinkle of toasted sesame seeds.

10. 10

    Serve immediately and enjoy your savory mushroom pancakes with miso glaze and scallion crunch!