Yield: 2 large pancakes (8 appetizer-sized servings)
Our spin on traditional Korean pancakes with a KILLER spicy maple butter dipping sauce.
Ingredients (for pancakes)
- 4 tbsp unsalted Vegan butter
- 1 tbsp Vegan egg substitute
- 3 tbsp flour
- Salt and pepper to taste
- 6 oz Redifarms Nameko Mushrooms, cut into bite-sized pieces
- 2 tbsp fresh scallions, rough chop
Ingredients (for maple dipping sauce)
- 4 tbsp unsalted Vegan butter
- 1 oz soy sauce
- 1 oz rice wine vinegar
- 1 oz high-quality maple syrup
- 1 oz store-bought chili sauce
Assembly
1. Prepare dipping sauce
a. Melt butter and place in a small mixing bowl
b. Whisk in soy sauce, vinegar, maple syrup and chili sauce
c. Set aside on the countertop at room temperature
2. Whisk flour together with baking powder and salt in a large bowl.
3. Create well in the center. Add vegan egg substitute and water to a well and stir to incorporate. Add scallions and the Redifarms Nameko Mushrooms and stir one final time.
4. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Once hot, ladle in half the mixture from the bowl. Cook until golden brown, flip, and continue cooking on the other side. Tip: if the center still appears uncooked, lower the heat and cook to completion. Remove and keep warm. Repeat the process for 2nd pancake.
5. If needed, reheat the sauce.
Cut pancakes in wedges and enjoy!