Oyster Mushroom and Carrot Mini Jeon (8 pieces, 2 servings)

Remove tough mushroom bases and tear along the grain. Julienne carrot and finely chop onion and scallions.

Combine with 2 eggs, 20 g pancake mix and 5 mL soup soy sauce; mix just enough to bind.

Lightly oil a pan and spoon the mixture into eight small flat pancakes.

Cook over medium heat until the base browns and the edge sets; turn and continue until mushrooms soften and egg batter is completely set.

Drain briefly and serve warm, cooling sufficiently for children.