These Shredded Radish Breakfast Pancakes are a nutritious and delicious way to start your day. Made with white radish, shiitake mushrooms, sausage, and a few simple seasonings, these pancakes are soft, flavorful, and easy to prepare. Perfect for a quick breakfast or snack, this recipe is sure to become a family favorite.
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
Ingredients:
- 1 large white radish
- 1 small handful dried shiitake mushrooms
- Hot water for soaking mushrooms
- 2-3 sausages (or your choice of protein)
- 1 piece ginger, minced
- 2-3 green onions, chopped
- Salt, to taste
- Sichuan pepper powder, to taste
- 200 g plain flour
- Cooking oil, for frying
Directions:
Prepare the Radish:
- Wash and peel the white radish.
- Cut the radish into thin slices, then julienne into thin strips. Alternatively, use a grater to shred the radish.
- Place the shredded radish in a large bowl and sprinkle with a spoonful of salt. Mix well and let it sit for 10 minutes to release excess water.
Prepare the Shiitake Mushrooms:
4. Soak the dried shiitake mushrooms in hot water for 10 minutes or until soft.
5. Wash the soaked mushrooms thoroughly to remove any sediment. Drain well and dice into small pieces.
Prepare the Sausage and Aromatics:
6. Finely dice the sausages into small pieces.
7. Mince the ginger and chop the green onions.
Assemble the Filling:
8. Squeeze out the water from the shredded radish using a clean gauze or your hands until it’s as dry as possible.
9. In a large bowl, combine the radish, diced mushrooms, diced sausages, minced ginger, and chopped green onions.
10. Season with a pinch of salt and Sichuan pepper powder. Mix well to combine.
Prepare the Batter:
11. Gradually add 200 g of flour to the radish mixture while stirring with chopsticks. Mix until no dry flour particles remain.
Shape the Pancakes:
12. Put on disposable gloves and take a small handful of the radish mixture (about 50 g).
13. Shape it into a firm ball, then gently flatten it into a small cake. Repeat with the remaining mixture.
Cook the Pancakes:
14. Preheat an electric baking pan or skillet. Add a little cooking oil and spread evenly with a brush.
15. Place the radish pancakes into the pan, leaving some space between them. Brush the tops of the pancakes with a little oil to lock in moisture.
16. Cover and cook over medium heat for 2 minutes until the bottoms are set. Flip the pancakes and add a little more oil if needed.
17. Continue flipping every minute and cook until both sides are golden brown, about 5-6 minutes in total.
Serve:
18. Remove the pancakes from the pan and serve hot. Enjoy the soft and flavorful radish cakes as a hearty breakfast or snack.
Serving Suggestions:
- Serve with a side of soy sauce or chili sauce for dipping.
- Pair with a warm bowl of soup or tea for a complete meal.
Cooking Tips:
- Make sure to squeeze the radish as dry as possible to prevent soggy pancakes.
- Customize the recipe with your favorite fillings, such as grated carrots, tofu, or shrimp.
- For a spicier version, add chili flakes or minced fresh chili to the batter.
Nutritional Benefits:
- Radish: High in fiber, vitamin C, and antioxidants, supporting digestion and immunity.
- Shiitake Mushrooms: Rich in B vitamins and compounds that support heart health.
- Sausage: Adds protein and flavor for a balanced meal.
Why You’ll Love This Recipe:
- A creative and tasty way to use radishes.
- Versatile recipe with customizable ingredients.
- Simple to prepare and perfect for busy mornings.
- Packed with nutrients and a satisfying texture.
Conclusion:
Shredded Radish Breakfast Pancakes are a delicious and wholesome way to enjoy the season’s freshest radishes. With a perfect balance of textures and flavors, these pancakes are easy to make and versatile enough for any meal. Try this recipe today and treat yourself and your family to a comforting, homemade dish!
Frequently Asked Questions:
- Can I use fresh mushrooms instead of dried shiitake mushrooms?
Yes, fresh mushrooms can be used; just chop them finely and add directly. - Can I make this recipe vegetarian?
Yes, omit the sausage or replace it with plant-based protein like tofu or tempeh. - Can I prepare the pancakes in advance?
Yes, you can shape the pancakes ahead of time and store them in the fridge for up to 24 hours before cooking. - How do I prevent the pancakes from falling apart?
Ensure the radish is well-squeezed and the flour is evenly mixed for a firm texture. - What can I serve with these pancakes?
Serve with soy sauce, chili sauce, or a dipping sauce of your choice. - Can I freeze the pancakes?
Yes, cook them first, let them cool, and freeze in an airtight container. Reheat before serving. - What oil is best for frying?
Use a neutral oil like vegetable, canola, or sunflower oil for best results. - Can I use other vegetables in this recipe?
Yes, grated carrots or zucchini work well as additions or substitutes. - How do I make the pancakes spicier?
Add chili powder, minced fresh chili, or Sichuan pepper for extra heat. - Can I bake these pancakes instead of frying?
Yes, bake them in a preheated oven at 180°C (350°F) on a greased baking sheet for 15-20 minutes, flipping halfway through.