chelsea'srecipes

(makes 4-5)

1 cup all-purpose flour
1 large egg
3/4 cup milk
1 tablespoon kimchi brine
1 teaspoon baking powder
2 medium-sized trumpet or King oyster mushrooms, ends trimmed and julienned
2 scallions, thinly chopped
1/4 teaspoon salt, plus more for sprinkling
2-3 tablespoons vegetable oil

Add a tablespoon of the oil to a large fry pan and once it’s hot, add the mushrooms. Season with a pinch of salt and cook on high, stirring occasionally, until mushrooms have just begun to sear and soften. Transfer to a bowl to let cool down.

Whisk the egg, milk, 1/4 tsp salt and kimchi brine in a large bowl. Sift in the flour gradually while whisking to incorporate, eliminating lumps. Whisk in the baking powder. Fold in the chopped scallions and slightly cooled and sauteed mushrooms.

Heat the pan with the remaining oil and once hot, drop in a ladle of the pancake batter. Once the batter begins to bubble on the surface, peek underneath and if lightly browned, flip. Let opposite side brown a bit and transfer to a serving plate. Repeat with the remaining batter. Sprinkle pancakes lightly with salt and cut into wedges to serve.