Hoisin mushroom pancakes

Name: Hoisin mushroom pancakes
Prep time: 60 min
Total time: 90 min
Yield: 4
Cuisine: Asian cuisine
Ingredients: 360 g white flour; ½ tsp salt; 2 ¼ dl water; ½ tbsp sunflower oil; 1 spring onion incl. green part; oil; 50 g date syrup; ½ dl soy sauce; ½ tbsp Maizena cornflour; 4 tbsp water; 1 tbsp toasted sesame oil; 1 tbsp rice vinegar; 2 tbsp peanut butter; 2 garlic cloves; 1 ½ tsp 5-spice mix; 1 ½ tsp ginger; 1 tsp miso paste; 2 tbsp peanut oil; 800 g king oyster mushrooms; ½ cucumber

Ingredients

4 portions

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

360 g white flour

½ tsp salt

2 ¼ dl water, boiling

½ tbsp sunflower oil

To soak the onion

1 spring onion incl. green part, cut into thin slices

To cook the pancakes

oil for baking

Hoisin sauce

50 g date syrup

½ dl soy sauce

½ tbsp Maizena cornflour

4 tbsp water

1 tbsp toasted sesame oil

1 tbsp rice vinegar

2 tbsp peanut butter

2 garlic cloves, finely chopped

1 ½ tsp 5-spice mix

1 ½ tsp ginger, finely grated

1 tsp miso paste

Mushrooms

2 tbsp peanut oil

800 g king oyster mushrooms, torn into pieces

To serve

½ cucumbers, in stems

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How it's done

Dough

Mix the flour and salt in a bowl. Pour in the boiling water, mix well with a wooden spoon. Allow the dough to cool slightly, knead by hand until smooth, shape into a ball. Brush the dough with oil, wrap in cling film, chill for approx. 30 mins.

To soak the onion

Soak the onion in ice-cold water until ready to serve so that it curls up. Set the onion aside.

To shape

Briefly knead the dough, divide into 20 equal portions, shape into balls, cover with cling film so that they don’t dry out. Place 1 ball of dough on a lightly floured work surface, roll out into a circle (approx. 15 cm in diameter).

To cook the pancakes

Preheat the oven to 60 °C, warm the platter and plates. Heat a dash of oil in a wide non-stick frying pan. Reduce the heat. Cook the pancakes one at a time over a medium heat for approx. 30 secs. on each side until they turn light brown. Cover the pancakes and keep warm.

Hoisin sauce

Place the date syrup in a pan along with all the other ingredients up to and including the vinegar, mix well, stir in the peanut butter and all the other ingredients up to and including the miso paste. Bring the sauce to the boil while stirring with a whisk, reduce the heat, simmer for approx. 2 mins.

Mushrooms

Heat the oil in a wide non-stick frying pan. Stir fry the mushrooms for approx. 15 mins. Mix in 3 tbsp of the hoisin sauce.

To serve

Drain the spring onion. Place the spring onion, cucumber, mushrooms and hoisin sauce in separate bowls. Serve with the pancakes so that each person can fill their own.

Good to know

Prepare:	You can make the pancakes and hoisin sauce (without mushrooms) approx. 1 day in advance, leave them to cool and keep them covered in the fridge. Heat up just before serving.

How-tos

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4 portions

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