Part 3/5:
In a bowl, combine ¾ cup of all-purpose flour with ½ teaspoon of salt. Gradually add ¾ cup of water to create a smooth batter. The ratio of vegetables to flour is important, as this pancake is intended to be veggie-heavy.
3. Heat the Skillet
Preheat a non-stick skillet over medium-high heat with approximately 2 tablespoons of vegetable oil. Generous oil is crucial for achieving a crunchy exterior.
4. Cook the Pancake
Pour the batter evenly into the skillet, ensuring a thin layer. Allow it to cook for around a minute before adding the sliced mushrooms on top. Flip the pancake carefully to promote even cooking and to create that desirable golden crust.