4oz.fresh baby shiitaki mushrooms, about 1 1/2 cups
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Soak Dal and Rice 4 hours or Overnight
Place yellow dal and rice in a medium sized bowl. Cover with 2 cups of water and soak for 4 hours at room temperature or overnight in refrigerator. Rinse in a strainer and shake off water.
Place soaked dal and rice in a blender with ginger, lemon juice, black salt, pepper, turmeric, onion powder, oil, and water. Blend on high speed until batter is light and fluffy.
Pour batter in a bowl. Fold in bean sprouts, water chestnuts and carrots. Dissolve baking soda in soy sauce. Lightly stir baking soda mixture into batter.
Grease a large cast iron skillet with a small amount of neutral oil and set at medium-low heat. Pour batter in skillet 1/4 cup at a time and spread to 4 inches wide with a fork. Cook until golden on both sides.
Shiitaki Mushroom Sauce
Dissolve arrowroot starch, garlic powder, and salt in a bowl with water and soy sauce.
Pour oil in skillet and heat to medium. Add mushrooms and give a quick stir.
Pour the arrowroot mixture into the pan with mushrooms. Turn up heat and bring to a quick boil while stirring. As soon as the mixture thickens, the sauce is done.
Serve fried pancakes with mushroom sauce and slivered green onions over the top.
Arrowroot starch will make a clear, silky sauce that glistens. You can substitute cornstarch 1 for 1 in this recipe, but it will change the texture and appearance of the sauce slightly.If you are lucky enough to have left overs, the pancakes are incredible reheated in a toaster oven for a couple minutes. Top with chipotle aioli or any favorite sauce. They make a delicious 5 minute breakfast.